The chicken in this dish needs a couple of hours to marinate but I did this before I went out for the evening and of course, you can always pre-cook the rice too and re heat in the microwave if required.
Butterfly and flatten a couple of chicken breasts between some cling film/kitchen wrap until 2ml thick and cut into 3-4 inch strips.
Sprinkle some Cajun spice mix over both sides of the chicken strips, cover and leave to marinade in the fridge for a couple of hours.
Cut the red pepper into strips approximately the same width as your chicken strips and cut the cheese in to 4 squares.
Lay the chicken strips out, add a square of cheese and a couple of red pepper strips, roll up and place on a baking tray. Bake in the center of the oven for 20 minutes, turning over halfway through cooking.
Meanwhile, add a cup of rice and 2 cups of cold water to a pan. Add the frozen peas, saffron or a pinch of colouring powder, a pinch of salt and cracked black pepper.
Bring to a boil, reduce to a low simmer, cover and continue to simmer for 12-15 minutes or until all of the liquid has been completely absorbed. Fork through to fluff up the rice, cover and rest for 5 minutes.
Plate up your Cajun Chicken Olives with some Saffron and peas boiled rice and Enjoy.
If you make this dish, please let me know how it went and what you thought or maybe post a couple of pictures.
Hi, I’m Steve Walker. Thank you for visiting my recipe blog. I have had an absolute passion for cooking and recipe development for most of my life so during the Covid-19 lock-down period, I decided to start my very own cooking blog. SW Recipes food blog is my way of passing on some of my favourite recipes and cooking methods to foodies everywhere. I hope that you enjoy… Steve x
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