- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 chicken breasts, chopped
- 1 onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 75g chorizo, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomato
- 350ml chicken stock
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.
Use up leftover Cajun seasoningCut 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.