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Chicken & Chorizo Jambalaya

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Chicken & Chorizo Jambalaya

A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Cajun
Calories: 445
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Olive Oil
  • 2 Chicken Breast Chopped
  • 1 Onion Diced
  • 1 Red Pepper Thinly sliced
  • 2 Garlic Cloves Crushed
  • 75 grams Chorizo Sliced
  • 1 tbsp Cajun Seasoning
  • 250 grams Long grain Rice
  • 1 tin Chopped Tomato
  • 350 ml Chicken Stock

Equipment

  • 1 Frying pan

Method
 

  1. Heat 1 tbsp Olive Oil in a large frying pan with a lid over a medium-high heat and brown 2 Chicken Breast for 5-8 mins until golden.
    1 tbsp Olive Oil, 2 Chicken Breast
  2. Remove and set aside. Tip in the Onion and cook for 3-4 mins until soft.
    1 Onion
  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.
    1 Red Pepper, 2 Garlic Cloves, 75 grams Chorizo, 1 tbsp Cajun Seasoning
  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.
    250 grams Long grain Rice, 1 tin Chopped Tomato, 350 ml Chicken Stock

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