Cajun Chicken Jambalaya
Ingredients:
2 tsp cajun spice
400g chopped tomatoes
500g diced free-range chicken breast
4 garlic clove
1 brown onion
1 tbsp smoked paprika
1 handful of fresh flat-leaf parsley
1 red pepper
160g brown rice
160g baby spinach
1 vegetable stock cube
120g sundried tomatoes
Method:
Boil a kettle. Rinse the rice, then place in a saucepan with 800ml lightly salted boiling water. Simmer for 20-25 mins, then drain. Dissolve the stock cube in a jug with 100ml boiling water.
Finely dice the onion. Finely chop or crush the garlic. Cut the pepper into 1.5cm bite-sized pieces. Roughly chop the parsley. Roughly chop the sundried tomatoes. Place the chicken into a bowl with the spice (use 1 tsp if you prefer less heat), then mix well to coat.
Heat a large frying pan with 2 tbsp oil on a medium heat. Fry the chicken, onion, garlic and pepper for 5-8 mins, until golden. Add the sundried tomatoes, paprika, stock and chopped tomatoes, then simmer for 10 mins. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
Add the spinach, half the chopped parsley and the cooked rice. Mix through until the spinach has cooked. Season with sea salt and black pepper.
Serve the chicken jambalaya garnished with the remaining parsley.