Chicken and rice dishes are always a family favourite and preparing them together in a bake really enhances the
overall flavours of the dish. A popular protein, chicken provides a complete protein, while the rice provides much needed carbohydrates, and the red peppers are a great complementary nutrient-dense veggie. The main attraction here is the substantial addition of olives, improving the fat profile of the meal providing heart-healthy monounsaturated fatty acids.
Heat half the oil in a large, deep-frying pan over medium-high heat. Rub chicken with 1 1/2 tablespoons Cajun seasoning. Cook the chicken, turning, for 7 to 8 minutes or until golden and almost cooked through. Transfer to a plate. Heat the remaining oil in the pan over medium- high heat. Add the onions and peppers.
Cook, stirring, for 4 minutes or until softened. Add the rice, garlic and remaining seasoning. Cook, stirring, for 1 minute or until fragrant. Add 2 cups of water and the stock. Bring to the boil. Reduce the heat to low. Top the rice with chicken and cover. Cook for 15 minutes or until the rice is tender and chicken is cooked through. Sprinkle the rice bake with olives and parsley. Serve with lemon wedges.
Tip: Freezes well. Great recipe for holidays or camping, as it is 1 pot cooking. For quicker cooking, you can replace the pieces with chicken breast meat, which cooks faster. Fast cooking vegetables such as mushrooms and courgettes can be added to bulk up the dish.
Ingredients
Directions
Heat half the oil in a large, deep-frying pan over medium-high heat. Rub chicken with 1 1/2 tablespoons Cajun seasoning. Cook the chicken, turning, for 7 to 8 minutes or until golden and almost cooked through. Transfer to a plate. Heat the remaining oil in the pan over medium- high heat. Add the onions and peppers.
Cook, stirring, for 4 minutes or until softened. Add the rice, garlic and remaining seasoning. Cook, stirring, for 1 minute or until fragrant. Add 2 cups of water and the stock. Bring to the boil. Reduce the heat to low. Top the rice with chicken and cover. Cook for 15 minutes or until the rice is tender and chicken is cooked through. Sprinkle the rice bake with olives and parsley. Serve with lemon wedges.
Tip: Freezes well. Great recipe for holidays or camping, as it is 1 pot cooking. For quicker cooking, you can replace the pieces with chicken breast meat, which cooks faster. Fast cooking vegetables such as mushrooms and courgettes can be added to bulk up the dish.