Method
Ingredients
Ingredients
- 600g Tilda Brown & White Rice
- 1kg skinless chicken breasts or boneless thighs, cut into chunks
- 500g chorizo (optional)
- 2 green peppers
- 1 red pepper
- 1 large onion
- 3 celery sticks
- 4 tbsp sunflower oil
- 4 tsp cajun spice
- 2 tsp dried thyme
- 2 bay leaves
- 1 tbsp tomato puree
- 1.3ltr hot chicken stock
- 900g tinned tomatoes, chopped
- 25g fresh coriander, roughly chopped
Method
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Preheat the oven to fan 190°C/375°F/gas mark 5.
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Mix the Cajun spice with the diced chicken and set aside.
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Heat the oil in a large roasting tin or pan over a moderately high heat, add the chicken and fry for 3-4 minutes, stirring frequently until the chicken is lightly browned. Add the chorizo (optional) and continue to cook for 2 minutes. Remove from the pan with a slotted spoon and set aside.
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Add the onion and celery to the pan then continue to cook for 2 minutes. Add the peppers and cook for a further 2 minutes.
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Stir in the dry rice, tomato puree and stock then add the tomatoes.
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Return the chicken and chorizo to the pan along with the dried herbs and bay leaves.
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Cover the roasting tin or pan with a lid or foil and bake in the pre-heated oven for 1 hour 15 minutes, or until the liquid has been absorbed.
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Remove the bay leaves and stir through the chopped coriander before serving.
