Easy Peasy Cajun BBQ Chicken Rice Bowl

Ingredients

Garlic Clove

1 unit(s)

Diced British Chicken Breast

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

Peas

120 grams

Baby Spinach

100 grams

BBQ Sauce

48 grams

Water for the Sauce

50 milliliter(s)

Butter

20 grams

Preparation

Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
Pour the boiled water into a saucepan with ¼ 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) and garlic into the chicken, fry for 1 min. Add the passata, red wine stock paste, and water (see pantry for both) into the chicken.
Bring to the boil, then simmer for 4–5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, grate the Cheddar cheese.
Next, add the peas, then the spinach in handfuls to the sauce, 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.