Cajun-spiced chicken with rice & beans

• Chicken thighs (bone-in)800g
• Smoked paprikastore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Dried mixed herbsstore cupboard1 tsp (3g)
• Basmati rice300g
• Red kidney beans1 × 400g tin
• Mixed peppers1
• Brown onions100g
• Stock cubes1 cube

Plus salt and pepper. About £4.25 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Mix with 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp mixed herbs and salt.

2. 2

   Fry the chicken in a little oil in a large deep pan for 6 minutes. Add 1 chopped onion and 1 chopped pepper and cook for 4 minutes.

3. 3

   Stir in 300g rice, then 1 stock cube dissolved in 650ml boiling water. Cover and simmer gently for 15 minutes until the rice is tender.

4. 4

   Stir in 1 drained tin kidney beans, cover and leave off the heat for 5 minutes before serving.