Cajun chicken on jambalaya

Step 1 of 9:

 

Preheat oven to 100 °C conventional/fan. Set aside coriander tips for garnish, roughly chop remaining coriander with stems. Trim the root and top green from the spring onion and cut into 0.5 cm rings.

Step 2 of 9:

 

Quarter the sweet peppers, remove the core and seeds, and cut into approx. 0.5 cm thin strips. Peel and finely chop the garlic.

Step 3 of 9:

 

Rinse and pat dry the chicken breasts. Mix the Cajun spice blend with ½ tsp salt and rub all over the chicken breasts.

Step 4 of 9:

 

Heat 3 tbsp oil in a pot and sauté the spring onion and garlic over medium heat for 2 minutes until translucent. Add the rice and fry for another 2 minutes, stirring.

Step 5 of 9:

 

Then deglaze with 400 ml of water and add the sweet peppers, broth cube, and strained tomatoes. Season with ½ tsp salt and pepper to taste. Simmer uncovered over low heat for approx. 18 minutes until the rice is cooked. Stir occasionally.

Step 6 of 9:

 

Meanwhile, heat 1 tbsp oil in a pan and sear the chicken breasts for 1 minute on each side. Then place on a baking sheet lined with parchment paper and cook in the preheated oven on the middle rack for 12 minutes.

Step 7 of 9:

 

Meanwhile, combine the chopped coriander with 4 tbsp oil and 1 tbsp white wine vinegar in a tall container and purée finely with an immersion blender. Season with 1 ½ tsp sugar, ½ tsp salt, and pepper to taste.

Step 8 of 9:

 

At the end of the cooking time, remove the chicken breasts from the oven, let rest for 2 minutes, and then shred into coarse pieces with two forks.

Step 9 of 9:

 

Arrange the Cajun chicken and Jambalaya rice on a plate, drizzle with coriander vinaigrette, and decorate with the remaining coriander tips.