CAJUN CHICKEN, CORN & CAPSICUM WITH BLACK BEAN RICE
SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3092kj COST $$$$$
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.