Dark's Kitchen
Serves 5

1 green pepper, diced
1 red pepper, diced
1 onion, diced
2 garlic cloves, crushed
14 1/2 oz. can diced tomatoes
3 C chicken broth
4 tsp Cajun spice
1 tsp chili flakes
1 1/4 C brown rice, dry
1 lb chicken breast, cubed
5 oz. sweetcorn, drained
1 tsp coconut or olive oil
1 pinch black pepper


Heat coconut oil in a large skillet, over medium heat.

Add onions and peppers. Sauté for 5 minutes.

Add garlic and fry for another 1 minute.

Add chicken, Cajun spice, and chili flakes. Cook for 2-3 minutes, or until chicken is lightly browned.

Add rice, tomatoes, broth, pepper, and sweetcorn. Stir to combine.

Reduce heat to low, and simmer, uncovered, for 30-40 minutes, or until the majority of liquid has been absorbed and rice is cooked though.
Cajun Chicken Jambalaya
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