with Spinach and Cheese
Super speedy, this Easy Peasy Cajun BBQ Chicken Rice Bowl takes only 15 minutes to make. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Allergens
Utensils
Tags
Diced British Chicken Thigh
240 grams
Basmati Rice
150 grams
Cajun Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Mature Cheddar Cheese
40 grams
Baby Spinach
100 grams
BBQ Sauce
48 grams
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
- 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), passata, red wine stock paste, sugar and water (see pantry for both) into the chicken.
- Bring to the boil, then simmer, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Meanwhile, grate the Cheddar cheese.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.
- Share the rice out between your bowls.
- Spoon the chicken alongside the rice.
- Sprinkle over the cheese to finish.
Enjoy!
3195
kJ
Energy (kJ)
764
kcal
Energy (kcal)
29.3
g
Fat
13.6
g
of which saturates
89.3
g
Carbohydrate
14.9
g
of which sugars
2.8
g
Dietary Fibre
42.8
g
Protein
3.65
g
Salt
with Couscous, Pumpkin Seeds, Greek Style Cheese and Rocket
with Couscous, Spinach, Greek Style Cheese and Rocket