The ultimate one-pan chicken and rice comfort meal, with 41g of protein per serve plus layers of smokiness from spices, sweetness from corn and sour cream for extra creaminess.
One-Pan Cajun Chicken Rice
Ingredients
Chicken & Rice
- 2 carrots diced 1cm
- 2 capsicums diced 2cm
- 2 tomatoes diced 2cm
- 600 g chicken breast diced 2cm
- 1 tsp oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- A pinch of chili flakes optional
- 1 cup chicken stock
- 250 g precooked brown rice
- 250 g frozen corn
To Serve
- 2 spring onions thinly sliced
- 1 lemon cut into wedges
- 125 g sour cream
- 1 bunch 10g coriander
Instructions
- Prep veggies & chicken: Dice carrots 1cm. Dice capsicums and tomatoes 2cm. Pat chicken dry and dice 2cm. Season chicken with salt and pepper. Set all aside separately.
- Cook chicken & rice: Heat oil in a pot on high. Cook chicken for about 5 minutes, until browned. Add carrots, capsicums, measure of spices, salt measure, chili flakes (if using) and stock and cook for a further 4-5 minutes, until softened and liquid has reduced slightly. Add tomatoes and cook for about 2 minutes, until softened. Add rice and corn to pot and continue to cook for 3-4 minutes, until everything is hot.
- Meanwhile, prep spring onion & lemon: Thinly slice spring onion and cut lemon into wedges.
- Serve: Spoon chicken and rice into bowls and top with spring onions, sour cream and coriander leaves. Serve lemon wedges on the side for squeezing.
