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Takes: 1 hour 5 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp vegetable oil
- 750g boneless chicken thigh fillets, trimmed and cut in half
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 large red pepper, cut into thick strips
- 1 large green pepper, cut into thick strips
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 400g can chopped tomatoes
- 500ml chicken stock, made with 1 stock cube
- 200g white rice
- Salt and freshly ground black pepper
- 3 tbsp freshly chopped coriander, to garnish (optional)
Method
1. Heat the oil in a large frying pan over a medium - high heat. Cook the chicken in two batches for about 5 minutes on each side, or until browned. Remove and set aside.
2. Add the garlic, onion, peppers, Cajun seasoning and paprika to the same frying pan. Cook, stirring occasionally, over a medium heat for about 5 minutes, or until the vegetables are soft.
3. Return the chicken to the pan with the tomatoes, stock and rice. Stir to combine. Cover. Bring to a boil, then lower the heat and simmer for 20 - 25 minutes, stirring occasionally, or until the rice is tender. Remove from the heat. Stand, covered, for 5 minutes. Season with salt and pepper. Garnish with coriander, if using. Serve with lime wedges, if liked.
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