Add the chopped chicken to a bowl, season with half of the Cajun spice, salt and pepper, and toss well to coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and sear for 3–4 minutes until lightly browned, then remove to a plate (it doesn’t need to be cooked through).
Add the onion, pepper, celery, rice, the remaining of the Cajun spice and stock to the same pan. Stir to combine.
Bring to a gentle simmer, then reduce the heat to low and cover with a lid.
Cook for 8–10 minutes without stirring. Avoid mixing while it cooks, as stirring releases starch and makes the rice sticky.
After 5 minutes, start checking that there’s still a little liquid at the bottom and nothing is catching. If the liquid dries out before the rice is cooked, add a small splash of water or stock without stirring.
Once the rice is almost tender, add the sweetcorn and return the chicken to the pan. Cook for a further 2–3 minutes, then gently mix to combine.
Serve topped with freshly chopped coriander.
