Mr Scrumptious’ parents visited us this weekend and dropped a load of delicious homegrown veggies on us, including about a kilo of fresh tomatoes and some red and yellow bell peppers.
To make use of this bounty, I made one of my favourite simple suppers: Cajun chicken and chorizo bake, with bell peppers and tomatoes.
It’s not quick, but it is minimal in fuss, and is delicious served over rice. Have a cool drink to hand as this is not for the faint-hearted! The quantities here are enough for 5 portions. Or four, if Mr Scrumptious goes back for seconds. On day 2, I like to reheat the remainder and roll it into tortillas with plenty of guacamole or fresh avocado.
3 chicken breasts, cut into chunks
3 bell peppers, any colour, cut into chunks
2 medium-sized onions, sliced into strips
4-5 cloves of garlic (you know my views on garlic!), chopped roughly
Fresh tomatoes, as many as you have, chopped fairly small
Cajun spice mix
Chorizo sausage, about 120g (around half a chorizo ring), chopped into 1/2 rounds
Handful fresh basil leaves, if desired
Tinned chopped tomatoes or tomato juice
- Roll the chicken in the cajun spice mix until well-coated.
- Lay the onions, garlic, bell peppers, basil leaves, and fresh tomatoes into your roasting dish.
- Add the meats on top of the vegetables.
- In a jug, mix a little oil, chipotle paste, and tomato juice or chopped tomatoes. Blend if desired (I tend not to).
- Pour the tomato-chipotle mix over the meat and vegetables. Add pepper and a little Worcestershire sauce or Henderson’s Relish if desired.
- Bake at 200°C until the vegetables are softening and the spices on the chicken are starting to blacken.
- Serve over rice or grain of your choice, with a refreshing drink nearby.
- Follow with ice cream!
If you need to make the dish less spicy, ‘soften’ the Cajun spice mix with a little turmeric, a tiny amount of flour, and some green herbs. Thyme and basil would be perfect here.