One-pot spicy cajun chicken & chorizo rice

1 cup jasmine rice

½ lime juiced

½ onion diced

¼ cup roasted red peppers

fresh coriander for garnish

2 cloves garlic minced

½ an avocado sliced

1 tbsp greek yogurt

3 tbsp cajun seasoning

1 cup chicken stock

1 can diced tomatoes

1 chorizo sliced

1 cup baby spinach

4 chicken thighs

Step 1

Rub chicken thighs with 2 tablespoons of the cajun seasoning. add to a large pan on medium-high heat with a splash of oil and sear for about 4 minutes per side until each side is golden.

Step 2

Remove the chicken, add the chorizo and onion to the pan, reduce to medium heat and sauté for a couple of minutes before adding the garlic and the remaining cajun seasoning. cook for another 30 seconds.

Step 3

Add the rice and let toast for a minute before pouring in the chicken stock and canned tomatoes. nestle the chicken back in and simmer on low heat with the lid on for about 8 minutes.

Step 4

Stir in the red peppers and spinach and continue to simmer for a further 2 minutes. finish off with a squeeze of lime and top with some greek yogurt, avocado and fresh coriander.