One-pan Cajun Chicken Thighs
and Mexican Rice with Sour Cream
Did someone say one-pan wonder, please?
Cals 842 · Prot 71 · Carbs 90 · Fat 21
Global Eats
40 min
Did someone say one-pan wonder, please?
Cals 842 · Prot 71 · Carbs 90 · Fat 21
Global Eats
Ingredients
Chicken thighs
Skin-on, bone-in chicken thighs
600 Grams
Vegetable oil
1 Tbsp
Cajun spice
4 Grams
Salt
0.5 Tsp
Rice
Salt
0.5 Tsp
Chicken stock cube
4*5*9*15*
1 Piece
Water
250 ML
Brown onion
1 Piece
Garlic cloves
3 Piece
Sweet corn kernels
145 Grams
Tomatoes
1 Piece
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Cumin powder
2 Grams
Basmati rice
150 Grams
Orange pepper
1 Piece
To serve
Fresh coriander
15 Grams
Lime
1 Piece
Sour cream
4*
60 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3537 / 842 |
| Fats (g) | 21.4 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 90 |
| of which sugars (g) | 13.8 |
| Fibers (g) | 7.4 |
| Proteins (g) | 70.8 |
| Salt (g) | 4.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
- In a large bowl, combine a drizzle of oil with the cajun spice and a pinch of salt.
- Add the chicken thighs and toss to coat.
- Set aside.
Tip! Marinate the chicken thighs for up to 24 hours in advance.
2 Fry chicken
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the thighs skin-side down.
- Fry for 3-5 min or until browned.
- Transfer the chicken to a plate.
- The chicken does not need to be cooked through at this point.
- Reserve the pan, no need to clean it.
3 Prep
- Meanwhile, boil the measured water.
- Add the chicken stock cube and boiled water to a jug.
- Set this stock aside.
- Peel and finely chop the onion.
- Peel and mince the garlic.
- Deseed and finely chop the pepper.
- Roughly chop the tomatoes.
- Drain the corn.
4 Fry veg
- Return the pan to a medium-high heat.
- Once hot, add the onion and pepper with a pinch of salt.
- Fry for 5 min.
- Add the garlic, taco seasoning (spicy!), smoked paprika, a pinch of chipotle (spicy!) and cumin powder.
- Fry for 1 min further.
- Add the rice and stir to coat the grains in the spices.
Tip! Sensitive to spice? Go easy on the taco seasoning and chipotle.
5 Simmer
- Meanwhile, add the tomatoes, corn and stock.
- Stir through and bring to a boil.
- Once boiling, reduce the heat to medium-low.
- Top the rice with the chicken thighs, skin side up.
- Simmer, covered, for 15 min or until the chicken and rice are cooked through.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
6 Serve
- Meanwhile finely chop the coriander leaves.
- Slice the lime into wedges.
- Serve the One-pan Cajun Chicken Thighs and Mexican Rice with a dollop of Sour Cream on top.
- Garnish with the coriander and a squeeze of lime juice.
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