2 tbsp olive oil
200 g smoked bacon lardons
1 onion, sliced
130 g pack Padrón peppers, stalks removed, sliced (or 1 green chilli and 100 g green capsicum)
4 skinless chicken breasts, cut into bite-sized pieces
3 tbsp plain flour
1 tbsp Cajun spice mix
3 garlic cloves, crushed
500 ml chicken stock
175 g pack okra, sliced
500 g carton passata
2 spring onions, sliced
cooked rice, to serve
cooked canned black beans, to serve
- Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers or capsicums, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a biscuity colour.
- Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning, and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
- Sprinkle over the spring onions and serve with rice and black beans.