with Spinach, Peas and Cheese
Super speedy, this Easy Peasy Cajun BBQ Double 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
Garlic Clove
1 unit(s)
Diced British Chicken Breast
480 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
- 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. 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 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 between your bowls.
- Spoon the chicken alongside the rice.
- Sprinkle over the cheese to finish.
3629
kJ
Energy (kJ)
867
kcal
Energy (kcal)
21.2
g
Fat
11.1
g
of which saturates
94.3
g
Carbohydrate
19.2
g
of which sugars
6.2
g
Dietary Fibre
75.6
g
Protein
3.59
g
Salt
