2-3 CHICKEN THIGHS PER PERSON
2-3 boil in a bag White Rice
3 Cubes Chicken Oxo
Enough Boiling Water to cover rice bags
1 Tin Green Giant Sweetcorn
1 Jar Schwartz Cajun Spice Mix
1. Rub the entire contents of the Cajun spice mix jar over the chicken thighs, top and bottom, then set aside to infuse whilst you are pre-heating the oven.
2. Pre-heat oven to 200C. Once pre-heated, put chicken thighs skin side up in a roasting tin (no need for oil as they will release own oil).
Close oven door and set timer for 20 minutes.
Once timer has gone off, boil enough water to cover rice bags and place rice into water, crumble 2 Chicken Oxo cubes into the water, boil rice according to packet instructions (usually 18-20 minutes).
Nearing the end of the cooking time, boil your kettle and crumble a chicken oxo cube into a jug and make up a chicken style gravy (you will probably only need a mugs worth of water, this is just to drizzle over the rice).
Quickly heat up the sweetcorn in a pan on the hob in the juice contents of the tin.
Drain rice and place into a mixing bowl, add in cooked sweetcorn plus juices and mix to combine.
Dish up rice/sweetcorn mix into bowls and pour over gravy juice.
Take chicken out of oven (total cooking time should be 35-40 minutes).
Place 2-3 thighs on top of the rice and serve immediately.
The Story Behind The Recipe
Really nice comfort food with a bit of a kick - perfect for Saturday night in front of the telly or a quick mid-week meal