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Cooking receipe to make rice casserole with cajun spiced chicken under category Aga Recipes. You may find some video clips related to this receipe below.
rice casserole with cajun spiced chicken
1 large onion finely sliced
1 leek trimmed and sliced
2 sticks celery trimmed and sliced
1 red chilli seeded and finely chopped 2 cloves garlic crushed
3 tbsp olive oil
175g wild rice
125g mushrooms chopped
350m1 wel flavoured vegetable stock
1 red pepper seeded and chopped
50g cup pumpkin seeds
50g pecan nuts roughly chopped
2 tbsp chives and parsley freshly chopped and mixed
salt and freshly ground black pepper
cajun chicken:
4 chicken breast fillets
1 lime grated zest and juice
1 tbsp olive oil
2 tsp cajun seasoning
freshly chopped parsley to garnish
Cook the onion leek celery chilli and garlic in the oil in a large covered ovento hob casserole on the floor of the roasting ovenfor 10 minutes the vegetables should just be starting to soften.
Stir in the rice mushrooms and stock then bring the mixture quickly to the boil.
Cook uncovered on the simmering plate or the floor of the roasting ovenfor 10 minutes (the rice must be simmering during this time).
Cover the casserole then cook on the floor of the simmering ovenfor 3 hours.
Marinade the chicken while the rice is cooking.
Mix the lime zest and juice the oil and cajun seasoning together then add the chicken breasts and turn them over in the mixture.
Leave until ready to cook.
Check the rice some of the grains should have burst and the casserole should have thickened.
Stir in the red pepper pumpkin seeds and pecans then bring to the boil again. Cover and return to the floor of the simmering ovenfor up to a further 30 minutes.
Meanwhile heat a grill pan on the floor of the roasting ovenfor 5 minutes then add the chicken and sear it on each side pressing down with a spatula.
Transfer the grill pan to the floor of the roasting ovenand cook for 12 to 15 minutes.
Add any surplus marinade to the rice once you have seared the chicken.
Stir the mixed chives and parsley into the rice and season to taste.
Serve each chicken breast on a mound of rice on warmed serving plates and spoon some of the juices from the rice over the chicken.
Garnish with chopped parsley.
Serves 4
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