A warming Cajun-inspired casserole with smoked bacon, peppers and okra – perfect served over rice and beans
Prep:15 mins
Serves 4
2 tbsp olive oil200g smoked bacon lardons1 onion, sliced130g pack Padrón peppers, stalks removed, sliced (or 1 green chilli and 100g green pepper)4 skinless chicken breasts, cut into bite-sized pieces3 tbsp plain flour1 tbsp Cajun spice mix3 garlic cloves, crushed500ml chicken stock175g pack okra, sliced (or 2 courgettes, sliced)500g carton passata2 spring onions, slicedcooked rice and black beans, to serve
STEP 1Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.STEP 2Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.STEP 3Sprinkle over the spring onions and serve with rice and black beans.
