Tuesday, July 28, 2009

Cajun-style chicken with Mexican rice

Wonderful Cajun-style chicken recipe with Mexican rice. Enjoy!

Cooking Time 15 minutes

Ingredients (serves 4)

11/2 limes, juiced
1 teaspoon cajun seasoning
2 tablespoons fresh coriander leaves, finely chopped
12 (700g) chicken tenderloins, trimmed
11/4 cups long-grain rice, rinsed
1 small red capsicum, finely chopped
1 corn cob, kernels removed
21/2 cups chicken stock
1/3 cup taco sauce
4 green onions, thinly sliced
coriander sprigs and lime wedges, to serve


1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Super Food Ideas - September 2007, Page 29
Recipe by Jenny Fanshaw

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