Blackened Cajun Chicken with Dirty Rice

Mix the smoked paprika, oregano, cayenne, thyme, half the salt and the black pepper. Rub the mixture over the chicken breasts.

Heat the oil in a large lidded frying pan over a medium-high heat. Add the chicken and sear for 3–4 minutes on each side until well coloured. Transfer to a plate.

Lower the heat and cook the onion, celery and green pepper in the same pan for 5 minutes until softened. Stir in the garlic and tomato purée for 1 minute.

Add the rice and stir until each grain is coated. Pour in the hot stock and season with the remaining salt.

Return the chicken to the pan, cover and simmer gently for 18–20 minutes, or until the rice is tender and the chicken is cooked through.

Remove from the heat and rest, covered, for 5 minutes. Slice the chicken, scatter over the spring onion and serve with the dirty rice.