Cajun Prawn, Chicken & Chorizo Rice with Fried Eggs

This original recipe in BBC Easy Cook magazine caught my eye by its visually appealing colours.

I adapted this by utilizing some items that were in the freezer and had been for a short while due to not incorporating them straight away.  Well, this recipe was perfect in including the king prawns and chicken I already had with only needing to go out and by some chorizo.

Ultimately this could easily be a store cupboard dinner, maybe substitute the king prawns and chorizo for some bacon or cooked sausage.

The dish itself was incredibly satisfying.  Having a lovely soft fried egg cut open and ooze through the small grains of sweet rice and melt into the dish itself was tremendous.

The Cajun spice was not overpowering to the sweetness of the prawns and peas, with a light crunch of the peppers and onions.

I will most definitely keep this recipe close to the front of my recipe closet for another evening that requires a simple supper.

The original recipe had the use of pre-cooked rice.  Thinking of it this way if you’re not too confident of doing braised rice this would easily be as good and also, save 10-12 minutes of cooking time.

So here it is, Cajun, prawn, chicken and chorizo rice.  A colourful and taste sensation that the whole family or even friends would enjoy.

Cajun, Prawn, Chicken & Chorizo Rice

Colourful, spiced and ultimately satisfying Cajun, prawn, chicken and chorizo rice with fried eggs.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4 people

Ingredients

  

• 4 tbsp. Vegetable oil
• 300 g Easy cook rice
• 450 ml Chicken Stock
• 200 g Chicken breast thinly sliced
• 2 Red Peppers sliced
• 2 Medium onions thinly sliced
• 2 Garlic cloves crushed
• 2 tbsp. Cajun spice
• 200 g Raw king prawns peeled and de-veined
• 100 g Chorizo sliced
• 200 g Frozen peas

Instructions

 

• First braise the rice. Heat a tbsp. of oil in a medium sized saucepan and fry the rice gently, stirring continuously and then add the stock. Gently boil until the stock reduces until just above the rim of the rice. At this stage put a lid on the pan and reduce the heat to the lowest setting for 15 minutes. Once cooked remove from the heat and stir the rice to loosen it.
• About 5 minutes before the rice is ready, in a large frying pan fry the chicken over a medium to high heat in 1 tbsp. of oil until just cooked and brown then add the peppers, onions and garlic for a further 2-3 minutes.
• Add the Cajun spice and cook for a further minute and then add the king prawns, chorizo, peas and rice. Stir continuously until the king prawns have turned pink, cooked through.
• Remove from the heat, and heat the remaining oil in a frying pan over a medium to high heat. Fry the eggs to your liking.
• Serve with the rice in a nice bowl or plate and place the fried egg on top with a twist of cracked black pepper to finish.

Notes

This recipe was adapted from one found in BBC Easy Cook magazine.