Chicken & chorizo jambalaya
- Preparation and cooking time
- Serves 4
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
- STEP 1
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.
- 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 for 20-25 mins until the rice is tender.