add more vegetables to the chicken skewers, like bell peppers, onions, or zucchini.
Serves 4
Prep Time 15 minutes, plus resting time
Cooking Time 20 minutes
Ingredient
500 grams chicken thigh fillets, cubed
2 tablespoons olive oil
1 tablespoon Cajun seasoning
250 grams cherry tomatoes
11/2 cups chicken stock
3/4 cup long-grain white rice
1/2 cup frozen peas, thawed
50 grams baby spinach
1. Combine chicken, oil, and Cajun spice mix in a bowl. Mix well to coat. Thread chicken
and tomatoes alternately onto 12 bamboo skewers (soaked in water); set aside.
2. Combine stock and rice in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Cook, covered, for 10 to 12 minutes, until rice is tender and stock absorbed. Remove from heat. Stir peas and spinach into cooked rice. Set aside, covered, for 5 minutes.
3. Meanwhile, preheat a grill pan over medium heat. Grill chicken skewers until cooked through, around 10 to 15 minutes.
4. Serve skewers on a bed of rice.
