a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Peel and grate the garlic (or use a garlic press).

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and set aside.

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and sliced pepper. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Stir the garlic and Cajun spice mix (add less if you'd prefer things milder) into the pan. Fry for 1 min. 

b) Add the chicken stock paste, sun-dried tomato paste, butter and water for the sauce (see pantry for both amounts).

c) Stir to combine and simmer until thickened, 1-2 mins.

a) Meanwhile, trim and thinly slice the spring onion.

b) Add the cooked rice to the chicken pan and stir until coated and everything's well combined.

b) Share the chicken jambalaya between your bowls.

c) Top with a dollop of soured cream and sprinkle with the spring onion to finish.

Enjoy!