Cajun Chicken with Brown Rice Medley
We’re un-Cajun the beast, of flavour that is! Let your imagination and your senses run wild with a marinade that’s equal parts dangerous and delicious. To keep it tame, we’ve paired it with this wholesome brown rice and roasted corn salad. Take a walk on the wild side.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ cup
brown rice
1 cob
corn
2 tsp
Cajun seasoning
(May be present: Gluten. )
350 g
chicken thigh
½ bunch
spring onions
1
avocado
¼ cup
coriander
1
long red chilli
1
lime
Not included in your delivery
½ cup
water
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced.
To prepare the ingredients, shuck the corn and finely slice the spring onions and chilli. Cube the avocado, pick the coriander leaves and juice the lime.
Place the brown rice in a sieve and rinse with cold water until the water runs clear. Drain well. Then place in a large pot with water and a pinch of salt. Bring to the boil. Cover and reduce the heat to a gentle simmer for 25 minutes or until the water is absorbed and the rice is tender.
Meanwhile, rub half of the olive oil on the corn cob and place on an oven tray. Pop in the oven for 25 minutes or until golden. Remove, cool slightly and cut the kernels from cob.
Combine the remaining olive oil and HelloFresh Cajun Sasoning and rub all over the chicken thighs. Heat an ovenproof frying pan over medium-high heat. Add the chicken thighs and cook for 2 minutes on each side. Transfer the ovenproof pan to the oven and cook for 5 minutes, or until the chicken is cooked through.
Combine brown rice, corn kernels, spring onion, avocado, coriander and chilli. Drizzle with a little extra olive oil and the lime juice. Season with salt and pepper. Tip: Deseed the chilli if you prefer less heat.
To serve, divide the brown rice salad and chicken between plates.