Cajun Chicken & Rice

Ingredients

  • 6 chicken thigh cutlets, skin on
  • 1 tablespoon Cajun seasoning
  • 1 1/2 cups long grain rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken stock
  • 400g can diced tomatoes
  • 400g can black beans, drained and rinsed
  • 1 lime, halved

Method

  1. Place chicken in a bowl; add seasoning and toss
  2. Heat 2 teaspoons of olive oil in a large flameproof casserole over high heat
  3. Cook chicken for about 5 minutes, until browned all over. Set aside.
  4. Add rice, paprika and cumin to the pan; stir for 1 minute
  5. Add the tomatoes, black beans and stock; bring to the boil
  6. Return chicken in a single layer.
  7. Cover, then simmer for 20 minutes until the liquid is absorbed and rice is al dente
  8. Stand for 10 minutes, then squeeze lime juice over

Notes

Garnish with sliced avocado, lime wedges, and chopped parsley Use dutch oven Can use boneless thighs Reheats well