Creamy Cajun Chicken with Rice

Instructions

1. 1

   Dice the onion and bell pepper, mince the garlic and finely grate the Parmesan. Use boneless, skinless chicken breast, divided into four similar portions. Flatten any thick areas between sheets of baking paper to about 2 cm. Season with 1 tbsp Cajun seasoning, the garlic powder, paprika, black pepper and 0.25 tsp salt.

2. 2

   Put the dry rice, 600 ml water and remaining 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, cover tightly and reduce to the lowest heat. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes. Start the chicken while the rice comes to a boil, and let the rice cook and stand alongside the remaining work.

3. 3

   Heat a 30 cm deep frying pan over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 5 g butter, then add two chicken portions and reduce to medium heat. Cook for about 5 minutes per side, until browned and the thickest part reaches 74°C/165°F. Transfer to a plate. Repeat with the remaining olive oil, another 5 g butter and the other two portions; loosely cover the cooked chicken.

4. 4

   Add the remaining 10 g butter, onion and bell pepper to the same pan. Cook over medium heat for 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.

5. 5

   Pour in the chicken broth and scrape up the browned bits. Simmer for 1–2 minutes, then stir in the cream and remaining 1 tbsp Cajun seasoning. Reduce to medium-low and simmer gently for 4–5 minutes, stirring occasionally, until the sauce lightly coats a spoon; do not boil vigorously.

6. 6

   Reduce the heat to low. Stir in the Parmesan gradually until melted, about 1 minute, then stir in the lemon juice.

7. 7

   Slice the chicken. Return it and its collected juices to the sauce, then heat gently for 2–3 minutes, until the chicken reaches 74°C/165°F again.

8. 8

   Fluff the rice and divide it between four plates. Add the chicken and spoon the pepper and Parmesan cream sauce over the top.