Family Cajun Chicken with Brown Rice Salad
Fire up the barbeque for this Cajun Chicken dinner and embrace the smoky flavour and charred skin- they’re intentional here, and lend themselves to the authenticity of the dish overall. Sitting pretty alongside a rice salad with jewels of colourful, sweet corn and red capsicum, every mouthful is a real treat!
Ingredients
1 cup
brown rice
1 cob
corn
1 tbs
paprika
600 g
chicken thigh
1 bunch
spring onions
1 bunch
coriander
1
avocado
1
red capsicum
1
lemon
Not included in your delivery
2.5 cup
water
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, shuck the corn. Finely slice the spring onions and finely chop the coriander. Cube the avocado and dice the red capsicum. Lastly, juice the lemon.
Place the brown rice in a sieve and rinse with cold water until the water runs clear. Drain well. Place in a large pot with the water and a pinch of salt. Bring to the boil. Cover and reduce the heat to a gentle simmer. Simmer for 25-30 minutes or until the water has absorbed and the rice is tender.
Meanwhile, rub half of the olive oil on the corn cob and place on a prepared oven tray. Pop in the oven for 25 minutes or until golden. Remove, cool slightly and cut the kernels from the cob.
While the corn is cooking, combine the remaining olive oil and paprika in a small bowl and rub all over the chicken thighs. Heat an ovenproof frying pan over a 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 7-10 minutes, or until the chicken is cooked through.
Combine the brown rice, corn kernels, spring onions, coriander, avocado, and red capsicum together in a large bowl. Drizzle with a little extra olive oil and the lemon juice. Season with salt and pepper.
To serve, divide the brown rice salad and chicken between plates.
