Chicken & chorizo jambalaya
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
- Prep: 10 mins
Cook: 45 mins
- Serves 4
- Easy
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
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.
Method
-
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.
-
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.
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