Cajun chicken & dirty rice

• 2 tspSmoked paprika
• 1 tspGround cumin
• 1 tspDried oregano
• 1 tspDried thyme
• ½ tspChilli flakes
• 500gChicken thigh fillets
• 2 tbspOlive oil
• 1Brown onion
• 2 sticksCelery
• 1Pepper
• 3 clovesGarlic, crushed
• 4Spring onions
• 300gBasmati rice
• 1 cubeChicken stock cube, made up to 500ml

Plus salt, pepper and water.

Method

1. 1

   Mix the paprika, cumin, oregano, thyme, chilli flakes and 1 tsp salt to make a Cajun spice mix. Toss the chicken thighs with half of it and 1 tbsp of the oil.

2. 2

   Finely chop the onion, celery and pepper, crush the garlic and slice the spring onions. Rinse the rice and crumble the stock cube into 500ml boiling water.

3. 3

   Heat the rest of the oil in a large lidded frying pan or casserole over a medium-high heat. Fry the chicken for 5 to 6 minutes a side, until deep brown, a little charred and cooked through with no pink in the middle. Lift onto a board.

   13 min, mostly hands-off

4. 4

   Fry the onion, celery and pepper in the same pan for 7 minutes, until soft, scraping up the dark bits. Stir in the garlic and the rest of the spice mix for a minute.

5. 5

   Stir in the rice to coat it in the spices, pour in the stock and bring to the boil. Cover and cook on the lowest heat for 12 minutes, then leave off the heat, still covered, for 5 minutes.

   20 min, mostly hands-off

6. 6

   Meanwhile, cut the chicken into bite-sized pieces.

7. 7

   Fork the chicken, its juices and most of the spring onions through the rice. Serve with the rest of the spring onions on top, or spread it on a tray to cool fast, then portion into tubs and get it in the fridge within an hour.

   10 min, mostly hands-off