Ingredients
- 500g skinless chicken thighs
- 3 tbsp Cajun seasoning
- 2 tbsp rapeseed oil
- 1 onion, peeled and chopped
- 1 large garlic clove, peeled and crushed
- 200g basmati rice
- 500ml chicken stock
- Large handful mange tout
- 150g frozen green peas
- 3 spring onions, trimmed and sliced
- ½ a red chilli, finely sliced
Preparation
- Pre-heat the BBQ over a medium heat for 2-3 minutes with the Paella Pan in place.
- Meanwhile, in a bowl combine the oil with the Cajun seasoning and the chicken. Make sure the chicken is coated all over.
- Fry the chicken on each side for 4-5 minutes then remove from the heat.
- Add the onions to the pan and fry gently for 3-4 minutes. Add the garlic and cook for 1 minute more then add the rice and stir to coat all over with the golden Cajun oil.
- Add the stock to the pan, bring to a boil then reduce the heat. Add the chicken back to the pan, cover with a lid and simmer for 15 minutes, stirring occasionally. If it’s looking a bit dry add a splash more water or stock.
- About 5 minutes before the end of cooking, add in the mange tout, peas and most of the spring onion. Cover and continue to cook.
- Before serving garnish with the remaining spring onion and sliced red chilli.
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