Chicken & Chorizo Jambalaya

By Hester

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
• 75 g chorizo, sliced
• 1 tbsp Cajun seasoning
• 250 g long grain rice
• 400g can plum tomatoes
• 350 ml chicken stock

Details

Adapted from bbcgoodfood.com

Preparation

Step 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.

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.