Creamy Cajun Chicken & Basmati Rice
Tender Cajun chicken in a creamy tomato and garlic sauce with sweet peppers, cherry tomatoes and fluffy basmati rice.
Nutrition selected portions
About this meal
Ingredients and nutrition shown for 1 servings.
Ingredients
Amounts adjust to your selected servings. Tick items as you prepare them.
Contains nutrition data from Open Food Facts contributors, available under the Open Database Licence. Check product labels for current information.
Cooking instructions
Follow the steps below. Tick each one as you finish.
-
Cook the rice. Cook the basmati rice according to its packet instructions. Drain if needed and keep warm.
-
Prepare the creamy sauce. Blend the cottage cheese and milk until completely smooth. Set aside.
-
Season the chicken. Toss the chicken with the Cajun seasoning, smoked paprika, thyme, garlic powder and black pepper.
-
Brown the chicken. Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the chicken and cook for 3–4 minutes, turning until lightly browned. Transfer to a plate—it will finish cooking in the sauce.
-
Cook the vegetables. Reduce the heat to medium. Add the onion and red pepper to the same pan and cook for 5 minutes. Add a splash of water if they begin to stick.
-
Build the sauce. Add the fresh garlic and tomato purée. Stir for 1 minute, then add the cherry tomatoes and chicken stock, scraping up any browned bits.
-
Finish cooking the chicken. Return the chicken and its juices to the pan. Simmer gently for 6–8 minutes, or until the chicken reaches 75°C in the centre and the sauce has reduced slightly.
-
Make it creamy. Remove the pan from the heat and let the bubbling stop. Gradually stir in the blended cottage cheese mixture and most of the Parmesan. Warm very gently if needed, without boiling. Add a splash of water if the sauce is too thick.
-
Serve. Spoon the chicken, vegetables and sauce alongside the rice. Sprinkle with the remaining Parmesan and taste before adding any salt.