Serves 4 – 2 syns per serving
1x 175g chicken breast, cut into bite sized pieces (ff)
2 tablespoons Cajun spice
1x medium onion, chopped (s)(sff)
2x garlic cloves, crushed (sff)
1x fresh red chilli, deseeded and chopped finely (s)(sff)
1x yellow and red pepper, deseeded and chopped (s)(sff)
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.(ff)
1x 400g can chopped tomatoes (s)(sff)
200g long grain rice (ff)
Parsley, chopped roughly
* Tabasco, if you like it hotter!
lemon wedges (ss)(sff)
Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice
* Add Tabasco, if you want it hotter
Serve with a salad.
Credit: Pete’s Recipe Book
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