Cajun Chicken Rice Bake


  • 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 time


Cooking time





  1. Pre-heat the BBQ over a medium heat for 2-3 minutes with the Paella Pan in place.
  2. Meanwhile, in a bowl combine the oil with the Cajun seasoning and the chicken. Make sure the chicken is coated all over.
  3. Fry the chicken on each side for 4-5 minutes then remove from the heat.
  4. 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.
  5. 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.
  6. 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.
  7. Before serving garnish with the remaining spring onion and sliced red chilli.