Chicken & chorizo jambalaya

POSTED IN: Recipes for self catering
Chicken & chorizo jambalaya

PREP: 10 MINS
COOK: 45 MINS
EASY
SERVES: 4

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

  • 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.
  • Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  • Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  • 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.
Recipe from Good Food magazine, April 2011
Source: bbcgoodfood.com