Chicken & chorizo jambalaya
Serves 4
Easy
Prep:
Cook:
A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes
Skip to ingredients
- 1 tbsp olive oil
- 2 chicken breastschopped
- 1 oniondiced
- 1 red pepperthinly sliced
- 2 garlic clovescrushed
- 75g chorizosliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomato
- 350ml chicken stock
Nutrition: per serving
- kcal445low
- fat10glow
- saturates3g
- carbs64g
- sugars7glow
- fibre2g
- protein30ghigh
- salt1.2g
Method
step 1
Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.
step 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
step 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.
step 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.
step 5
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