Batch Cook Instructions #2 Wednesday Week 1

🧄 STEP-BY-STEP WITH TIMINGS

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⏱ 00:00–00:10 — PREP (10 mins)

1. Clear worktop & get 3 containers ready (2 mins)
2. Fill saucepan with water for rice
   • Put on high heat now (boils in ~6–7 mins)
3. Prep ingredients (8 mins)
   • Dice 700g chicken into bite-size pieces
   • Slice 1 brown onion
   • Slice 2 peppers
   • Season chicken with:
     • Cajun seasoning
     • Pinch of salt & pepper

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⏱ 00:10–00:25 — COOK RICE & CHICKEN (15 mins)

Rice

1. Water boiling → add:
   • 200g rice
   • Pinch of salt
2. Reduce to simmer
3. Cook 12 mins, then drain

Chicken

4. Large frying pan, medium-high heat (2 mins preheat)
5. Spray with olive oil
6. Add chicken
7. Cook 8–10 mins, stirring, until sealed & lightly golden

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⏱ 00:25–00:45 — BUILD THE SAUCE (20 mins)

8. Reduce heat to medium
9. Add:
   • Onion
   • Peppers
10. Cook 5 mins until softened
11. Stir in:
    • Garlic paste – 1 tbsp
    • Crumbled ½ stock cube
    • 120g light cream cheese
    • Splash of water (≈50ml)
12. Simmer gently 5–7 mins, stirringSauce should be creamy, not thick paste→ Add a little more water if needed

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⏱ 00:45–01:05 — COMBINE & PORTION (20 mins)

13. Add cooked rice to pan
14. Fold everything together 3–4 mins
15. Taste → adjust Cajun seasoning if needed

Portion

• Divide into 3 equal containers
• Leave lids slightly open 10 mins to cool
• Seal and refrigerate

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🧊 STORAGE & REHEATING

Fridge:

• Eat within 4 days

Microwave (Work Lunch):

• 3–4 mins
• Stir halfway
• Add 1 tbsp water before heating if thickened