Name: Cajun chicken with creole rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 teaspoon salt; 2 teaspoon onion powder; 3 teaspoon sweet paprika; 1 teaspoon freshly ground black pepper; 1/2 teaspoon chilli powder; 4 (800g) breast fillets; 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finel; 3 clove garlic, crushed; 1 medium_piece (200g) green capsicum, chopped finely; 1 teaspoon chilli powder; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 cup (200g) long-grain white rice; 2 cup (500ml) water; 2 tablespoon lime juice; 1/4 cup fresh coriander, coarsely chopped; 310 gram can corn kernels, rinsed, drained; 420 gram can red kidney beans, rinsed, drained

Ingredients

1/2 teaspoon salt

2 teaspoon onion powder

3 teaspoon sweet paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon chilli powder

4 (800g) breast fillets

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finel

3 clove garlic, crushed

1 medium_piece (200g) green capsicum, chopped finely

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 cup (200g) long-grain white rice

2 cup (500ml) water

2 tablespoon lime juice

1/4 cup fresh coriander, coarsely chopped

310 gram can corn kernels, rinsed, drained

420 gram can red kidney beans, rinsed, drained

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil oven tray.

2.Combine salt and spices in medium bowl, coat chicken, one piece at a time, in spice mixture.

3.Place chicken, in single layer, on tray, bake, uncovered, 20 minutes or until chicken is browned all over and cooked through. Remove chicken from oven, stand 5 minutes, slice thickly.

4.Meanwhile, make creole rice. Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add capsicum and spices, cook, stirring, until fragrant. Stir in rice, add the water, bring to a boil. Reduce heat, simmer, covered, 15 minutes. Add remaining ingredients, stir until heated through.

5.Serve chicken on rice, drizzle with pan juices, if any.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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