Chicken & Chorizo Jambalaya

Prep: 10 mins Cook: 45 mins

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 tomatoes

• 350ml chicken stock

Method

1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

2. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

Tip

Use up leftover Cajun seasoning

Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas