Infused with classic Cajun spices, this flavoursome rice dish gets a kick from cayenne pepper.
Ingredients
- 1 tablespoon extra virgin olive oil
- 250g whole speck, rind removed, cut into 1cm pieces
- 1 chorizo sausage, thinly sliced
- 300g chicken breast fillet, coarsely chopped
- 300g chicken thigh fillet, coarsely chopped
- 2 large brown onions, finely chopped
- 2 green capsicums, halved, seeded, chopped
- 1 celery stick, trimmed, finely chopped
- 2 garlic cloves, crushed
- 500ml (2 cups) Massel chicken style liquid stock
- 250ml (1 cup) canned diced tomatoes
- 2 teaspoons dried thyme leaves
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon cayenne pepper
- 300g (1 1/2 cups) white long-grain rice
- 12 large green prawns, peeled leaving tails intact, deveined
- Fresh continental parsley leaves, to serve
Method
- Step 1Preheat oven to 180ºC. Heat oil in a large flameproof casserole dish over medium heat. Cook speck, stirring occasionally, for 5 minutes or until golden. Add the chorizo and combined chicken. Cook, turning once, for 6-8 minutes or until golden. Stir in onion, capsicum, celery and garlic. Cook, stirring occasionally, for 10 minutes.
- Step 2Add the stock, tomato, thyme, paprika, oregano and cayenne pepper. Increase heat to high and bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes.
- Step 3Stir in rice. Cover and bake for 15 minutes. Set aside, covered, for 10 minutes. Stir in the prawns. Cover and set aside for 5 minutes or until the prawns are cooked through. Transfer to a platter and top with parsley.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2227 kj
Energy
17g
Fat Total
5g
Saturated Fat
4g
Fibre
48g
Protein
194mg
Cholesterol
1290.83mg
Sodium
5g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
- Author: Sydney Pemberton
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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