Made with Borderfields Cold Pressed Rapeseed Oil
A bold, comforting one-pan dish packed with smoky chorizo, tender chicken and gently spiced rice. Using Borderfields Cold Pressed Rapeseed Oil spray gives a clean, light base that lets the Cajun flavours shine — perfect for an easy midweek dinner with big taste.
ingredients
- 5-10 Sprays of Borderfields Cold Pressed Rapeseed Garlic Spray Oil
- 2 chicken breasts, chopped
- 1 onion, diced
- 1 red pepper, thinly sliced
- 2 celery sticks chopped
- 75g chorizo, sliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomatoes
- 350ml chicken stock
method
Step 1
Spray and heat the Borderfields Cold Pressed Rapeseed Oil in a large lidded pan over a medium-high heat. Add the chopped chicken breasts and cook for 5–8 minutes, turning occasionally, until golden all over. Remove from the pan and set aside.
Step 2
Add the diced onion and celery to the pan and cook for 3–4 minutes until softened.
Step 3
Stir in the red pepper, then the chorizo and Cajun seasoning. Cook for a further 5 minutes, allowing the chorizo to release its smoky oils and coat the vegetables.
Step 4
Return the chicken to the pan and stir through the rice. Add the plum tomatoes and chicken stock, mixing well. Cover with a lid and simmer over a medium heat for 20–25 minutes, until the rice is tender and has absorbed the flavours.
