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In a bowl, mix together chicken thighs, 1 tbsp of olive oil and your cajun seasoning, make sure all your chicken is coated.
Then, on a high heat, heat a tbsp of olive oil in a large casserole pan and add your chicken thighs.
Fry for 3-4 mins on each side, until your chicken is crispy and set aside. Now, add your onion and pepper and fry for 5 mins. Then, add your rice and tomato puree to the pan, stir it well and then add your chicken stock.
Bring to a boil, add your chicken thighs back to the pan and cover and leave to simmer for 15 mins. (You may want to check the rice isn’t sticking to the bottom, if it is, gently unstick it but try not to move the rice around too much). If it’s all looking a bit dry, add some more boiling water.
Once ready serve with a side salad or pack into your lunchbox if you’re meal-prepping!
Nutritional Info
Per serving:
Cals – 482
Carbs – 61g
Protein – 26g
Fat – 15g
Ingredients
Serves Serves 4
For The Chicken:
- 500g of chicken thighs
- 2 tbsp of Cajun Seasoning
- 2 tbsp of Extra virgin olive oil
For The One Pot:
- 1 onion - finely chopped
- 1/2 a red pepper - finely chopped
- 1/2 a yellow pepper - finely chopped
- 2 tbsp of tomato puree
- 500ml of chicken stock
- 200g of basmati rice
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