Spicy Cajun-Style Chicken Breast & Pepper Stew With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chicken with a generous pinch of salt and cook for 4-5 min or until beginning to brown

Meanwhile, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Once the chicken has begun to brown, add the diced onion and chopped garlic to the pan and cook for 3-4 min or until the onion has slightly softened

While the onion is cooking, chop your cherry tomatoes in half

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into rough bite-sized pieces

Boil half a kettle

Once softened, add the halved cherry tomatoes to the pan with your chilli flakes (can't handle the heat? Go easy!), ground cumin, ground coriander, ground smoked paprika and dried oregano

Season with a pinch of salt and cook for 3-4 min or until the tomatoes have begun to break down

Meanwhile, dissolve your vegetable stock mix and tomato paste in 250ml [325ml] [400ml] boiled water – this is your tomato stock

Once the tomatoes have softened, add the chopped pepper to the pan with 2 tsp [3 tsp] [4 tsp] flour and stir everything together

Add your tomato stock to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up

Cook, covered, for 8-10 min or until the chicken is cooked through (no pink meat!) and the pepper is tender with a bite – this is your spicy Cajun-style chicken & pepper stew