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Cajun Chicken With Festive Rice
By Andy | February 2, 2008
Cajun Chicken With Festive Rice
Serves 4
Prep time : 10 minutes
Cooking time : 15-20 minutes
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Ingredients
700 grams chicken strips (use tenderloins, or sliced chicken breast).
2 avocados.
4 green onions, finely sliced.
1 red capsicum, deseeded and diced.
400 gram tin corn kernels, well drained.
2 1/2 cups of chicken stock. Shop bought is OK, or use this easy to make chicken stock recipe.
1 1/2 cups rinsed basmati rice.
1/3 cup jarred salsa (choose heat level to suit you).
2 tablespoons of fresh chopped coriander leaves.
2 limes, juiced.
1 teaspoon of cajun seasoning. Shop bought or see our recipe for cajun seasoning.
Method
Add the cajun seasoning, 1/4 cup of lime juice and coriander to a bowl and mix well to combine.
Add the chicken to the seasoning mix, stir well to coat and refrigerate until needed.
In a saucepan, bring the stock to the boil, then add the rice, capsicum, corn and salsa.
Reduce to a simmer and cook, covered for 12 minutes.
Stir in the green onions and cook until all liquid is absorbed, allow to stand for 5 minutes before serving.
While rice is cooking, mash the avocados and add a little lime juice to prevent browning.
Heat a ridged grill pan to medium high and cook the chicken, about 3-4 minutes per side or until cooked through.
Serving
For each serving, spoon the rice to one side of the plate. Dollop 1/4 of the avocado mash onto the plate and top with the grilled chicken.
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Topics: Chicken & Other Poultry | No Comments »
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