2 tbsp olive oil

200g smoked bacon lardons

1 carrot, diced

1 celery stalk. diced

1 red pepper, thinly sliced

4 skinless chicken breasts, cut into bite-sized pieces

3 tbsp gluten free plain flour

1 tbsp garlic infused oil

1 tbsp Cajun seasoning

1 tsp smoked paprika

500ml chicken stock

175g zucchini, sliced)

500g carton passata

1 tbsp chopped chives

cooked rice, to serve

Serves - 4


Heat the oil in a large pan, add the lardons and vegetables, and fry for 5 mins until the bacon is starting to crisp and the onion is soft.

Add the peppers, chicken and gluten free flour, and fry for a further 5 mins or until the chicken is golden brown and the gluten free flour is starting to take on a biscuit colour.

Stir in the Cajun spice mix, smoked paprika and garlic infused oil, then slowly add the chicken stock, stirring all the time.

Add the zucchini, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat.

Stir frequently during cooking to loosen the gluten free flour from the base of the pan. Sprinkle over the chives and serve with rice.

Recipe adapted from: Good Food
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