CHICKEN & CHORIZO JAMBALAYA

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion , diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo , sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomato
  • 350ml chicken stock

Method

  1. Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
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