Cook the Rice: First, get your rice on. Cook the 300g of long-grain rice according to the packet instructions. Once cooked, cover it and set it aside to keep warm while you prepare the chicken and sauce.

Season and Cook the Chicken: Place the chicken pieces in a medium bowl and toss with the 2 tbsp of Cajun seasoning, a pinch of salt, and some black pepper until evenly coated. Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan with a slotted spoon and set aside on a plate.

Sauté the Vegetables: In the same pan, reduce the heat to medium. Add the chopped onion and sliced peppers. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Create the Sauce Base: Pour the 400ml of chicken stock into the pan. Use a wooden spoon or spatula to scrape up any delicious browned bits stuck to the bottom of the pan – this is called deglazing and adds a huge amount of flavour. Bring the stock to a gentle simmer and let it reduce slightly for about 3-4 minutes.

Make it Creamy: Reduce the heat to low. Slowly pour in the 150ml of double cream, stirring continuously. What works best for me is to ensure the sauce is not boiling when I add the cream, as this helps prevent it from splitting. Once the cream is incorporated, stir in the 50g of grated Parmesan cheese until it has melted and the sauce is smooth and velvety.

Combine and Simmer: Return the cooked chicken pieces (and any juices from the plate) to the pan. Stir everything together gently to coat the chicken in the sauce. Let it simmer very gently on low heat for 2-3 minutes, just to warm the chicken through and allow the flavours to meld together. Have a taste and adjust the seasoning with more salt and pepper if needed.

Serve: To assemble your Creamy Cajun Chicken Rice Bowls, divide the cooked rice among four bowls. Spoon the creamy Cajun chicken and vegetable mixture generously over the rice. Garnish with a good sprinkle of sliced spring onions and chopped fresh parsley before serving immediately.