Chicken & turkey· DF

Cajun Chicken & Peppers

Name: Cajun Chicken & Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 700g chicken thigh fillets, 2cm pieces; 2 (320g) green and red peppers, diced; 1 (150g) onion, diced; 100g (2 sticks) celery, diced; 1 × 400g tin chopped tomatoes; 1 tin (240g drained) red kidney beans; 4 cloves (20g) garlic; 30g plain flour; 12g Cajun seasoning; 2g dried thyme; 2 leaves bay; 10ml Worcestershire sauce; 30ml rapeseed oil; 1 cube chicken stock cube; 500ml water, to make up the stock

A smoky, gumbo-style stew of chicken, peppers, celery and onion with Cajun spice and a dark, nutty roux.

makes 25 blocks, about 35p each

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BatchJoy

batchjoy.com/recipes/cajun-chicken-and-peppers/

Illustration of a bowl of Cajun Chicken & Peppers

Time: 1 hr15 min prep · 45 min cook
Makes: 25 blocks
Cost per blockPer block: 35p
Calories per blockCalories: 73 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

700gchicken thigh fillets, 2cm pieces
2 (320g)green and red peppers, diced
1 (150g)onion, diced
100g (2 sticks)celery, diced
1 × 400g tinchopped tomatoes
1 tin (240g drained)red kidney beans
4 cloves (20g)garlic
30gplain flour
12gCajun seasoning
2gdried thyme
2 leavesbay
10mlWorcestershire sauce
30mlrapeseed oil
1 cubechicken stock cube
500mlwater, to make up the stock

Allergens: Celery, Gluten, Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice with sliced spring onion · Cornbread · A jacket potato

Method

Step 1: Heat the oil in a large casserole over a medium heat, stir in the flour and cook, stirring constantly, until the roux is the colour of peanut butter. (8 min)
Step 2: Add the onion, peppers and celery and cook for 8 minutes until soft. Add the garlic, Cajun seasoning and thyme for 1 minute.
Step 3: Gradually stir in the stock, then add the tomatoes, Worcestershire and bay.
Step 4: Add the chicken and simmer, partly covered, until tender and thick. (30 min) Add the kidney beans for the last 10 minutes.
Step 5: Remove the bay leaves, season, cool and freeze in 70g blocks.

Hotter: add ½ tsp cayenne and a dash of Louisiana hot sauce.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	73	6.8g	4.9g	2.8g	1.4g	0.27g
Per 3 blocks	219	20.4g	14.7g	8.4g	4.2g	0.81g

Cook’s notes

Don't rush the roux and keep stirring; if it burns, start again.
Add 100g sliced smoked sausage with the chicken for a more traditional gumbo.
Cajun seasoning varies in salt, so taste before seasoning.

Serve it

Rice with sliced spring onion · Cornbread · A jacket potato.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 219 kcal and 20.4g protein before rice, bread or potatoes.

Cajun Chicken & Peppers questions

What if I can't find Cajun seasoning?

Mix smoked paprika, garlic powder, onion powder, dried oregano and black pepper with a pinch of cayenne. Season with salt at the end, as shop-bought blends usually include it.

Why make a dark roux?

Cooking the flour in oil until it browns gives the stew a nutty, toasty flavour and thickens the sauce at the same time. A pale roux thickens but tastes flatter.

Can I use chicken breast?

Breast works, but it dries out faster than thigh. Cut it into larger pieces and check it after about 20 minutes.