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Рецепт Rice Casserole With Cajun Spiced Chicken
by Global Cookbook

Rice Casserole With Cajun Spiced Chicken
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Ингредиенты

  • 1 lrg onion finely sliced
  • 1 x leek trimmed and sliced
  • 2 stk celery trimmed and sliced
  • 1 x red chilli seeded and finely minced 2 clv garlic crushed
  • 3 Tbsp. extra virgin olive oil
  • 175 gm wild rice
  • 125 gm mushrooms minced
  • 350 ml wel flavoured vegetable stock
  • 1 x red pepper seeded and minced
  • 50 gm c. pumpkin seeds
  • 50 gm pecan nuts roughly minced
  • 2 Tbsp. chives and parsley freshly minced and mixed
  • 1 x salt and freshly grnd black pepper
  •     cajun chicken:
  • 4 x chicken breast fillets
  • 1 x lime grated zest and juice
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp cajun seasoning
  •     freshly minced parsley to garnish

Инструкции

  1. Cook the onion leek celery chilli and garlic in the oil in a large covered ovento hob casserole on the floor of the roasting ovenfor 10 min the vegetables should just be starting to soften.
  2. Stir in the rice mushrooms and stock then bring the mix quickly to the boil.
  3. Cook uncovered on the simmering plate or possibly the floor of the roasting ovenfor 10 min (the rice must be simmering during this time).
  4. Cover the casserole then cook on the floor of the simmering ovenfor 3 hrs.
  5. Marinade the chicken while the rice is cooking.
  6. Mix the lime zest and juice the oil and cajun seasoning together then add in the chicken breasts and turn them over in the mix.
  7. Leave till ready to cook.
  8. Check the rice some of the grains should have burst and the casserole should have thickened.
  9. Stir in the red pepper pumpkin seeds and pecans then bring to the boil again. Cover and return to the floor of the simmering ovenfor up to a further 30 min.
  10. Meanwhile heat a grill pan on the floor of the roasting ovenfor 5 min then add in the chicken and sear it on each side pressing down with a spatula.
  11. Transfer the grill pan to the floor of the roasting ovenand cook for 12 to 15 min.
  12. Add in any surplus marinade to the rice once you have seared the chicken.
  13. Stir the mixed chives and parsley into the rice and season to taste.
  14. Serve each chicken breast on a mound of rice on warmed serving plates and spoon some of the juices from the rice over the chicken.
  15. Garnish with minced parsley.
  16. Serves 4