Cajun Chicken & Rice

• Chicken breast(600 g)
• Steamed Rice(250 g)
• Onion(1)
• Bell pepper(2)
• Garlic(3 cloves)
• Rapeseed Oil(2 tbsp)
• Butter(1 tbsp)
• Cajun Seasoning(2 tbsp)
• Smoked paprika(1 tsp)
• Tomato paste(1 tbsp)
• Chicken Broth(450 ml)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional
• Lemon(1)optional

Method

1. 1

   Slice {Chicken breast} into bite-size strips. Thinly slice the {Onion} and {Bell pepper}, and finely chop the {Garlic}.

   ~10 min

2. 2

   Heat {Vegetable oil} in a large deep skillet over medium-high heat. Add the {Chicken breast}, {Cajun Seasoning}, {Smoked paprika}, {Salt}, and {Black pepper}. Cook, stirring often, until the chicken is lightly golden and nearly cooked through, 5 minutes.

   ~5 min

3. 3

   Add the {Butter}, {Onion}, and {Bell pepper}. Cook until the vegetables soften and pick up a little color, about 3 minutes. Stir in the {Garlic} and {Tomato paste} for 1 minute.

   ~4 min

4. 4

   Stir in the {White rice} until coated, then pour in the {Chicken Stock}. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 9 minutes.

   ~9 min

5. 5

   Turn off the heat and let the pan stand, covered, for 2 minutes. Fluff the rice and toss everything together. Finish with {Fresh parsley} and wedges of {Lemon} for squeezing over, if using.

   ~2 min