• Boil a half-full kettle. 
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. 
• Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.

• Stir the Cajun spice mix (add less if you'd prefer things milder), tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken. 
• Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

• Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Stir in the BBQ sauce, butter (see pantry) and half the cheese. Add a splash of water if it's a little too thick.

• Share the rice out between your bowls. 
• Spoon the chicken over the rice.
• Sprinkle over the remaining cheese and crispy onions. 

Enjoy!