Cajun-style chicken with Mexican rice
Photography by Mark O'Meara
As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
Cooking Time
15 minutes
Ingredients (serves 4)
- 11/2 limes, juiced
- 1 teaspoon cajun seasoning
- 2 tablespoons fresh coriander leaves, finely chopped
- 12 (700g) chicken tenderloins, trimmed
- 11/4 cups long-grain rice, rinsed
- 1 small red capsicum, finely chopped
- 1 corn cob, kernels removed
- 21/2 cups chicken stock
- 1/3 cup taco sauce
- 4 green onions, thinly sliced
- coriander sprigs and lime wedges, to serve
Method
Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.
Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.
Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.
Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.
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