CA­JUN CHICKEN, CORN & CAP­SICUM WITH BLACK BEAN RICE

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3092kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

2 tbsp veg­etable oil 500g chicken breast, 1cm strips 1 red onion, thinly sliced 1 red cap­sicum, seeded, thinly sliced 2 sticks cel­ery, sliced di­ag­o­nally 1 corn cob, ker­nels re­moved 1 tbsp Ca­jun sea­son­ing ¼ bunch co­rian­der, stems chopped, leaves re­served ¼ cup chicken stock 1 tbsp fresh lime juice, plus extra lime halves to serve 50g feta, crum­bled

BLACK BEAN RICE

1 ½ cups white long-grain rice 2 cups chicken stock 400g can black beans, drained, rinsed

1 In a wok or large fry­ing pan, heat half oil on high. Sea­son chicken and stir-fry in 2 batches, 1-2 mins each, un­til browned. Re­move from wok.

2 BLACK BEAN RICE Rinse rice through a fine sieve un­til water runs clear. Place in a medium saucepan with stock. Bring to boil on high. Re­duce heat to low and cook, cov­ered, 12 mins, un­til liq­uid is ab­sorbed. Set aside 10 mins. Stir black beans through.

3 In same wok, heat re­main­ing oil on high. Stir-fry onion, cap­sicum and cel­ery 2-3 mins un­til onion is ten­der. Add corn ker­nels, Ca­jun spice, and co­rian­der stems. Stir-fry 1 min.

4 Re­turn chicken to wok with stock. Bring to sim­mer. Cook 1-2 mins, stir­ring, to heat through. Toss lime juice through. 5 Serve chicken with black bean rice, topped with feta and co­rian­der leaves. Ac­com­pany with lime halves.

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