Chicken & chorizo jambalaya
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4.8 out of 5.3088 ratingsRate
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A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes
Egg-free
High-protein
Low calorie
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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 tomato
-
350ml chicken stock
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Nutrition: per serving
-
kcal445
low
-
fat10g
low
-
saturates3g
-
carbs64g
-
sugars7g
low
-
fibre2g
-
protein30g
high
-
salt1.2g
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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.
Frequently asked questions
How to use leftover cajun seasoning
You can use any leftover Cajun seasoning sprinkled over fries, chicken, or coat a piece of white fish in it. You can even use it in place of fajita or taco seasoning.
What to serve with jambalaya
Serve with a crunchy chopped salad, cornbread and some garlicky green beans.
Try this easy prawn jambalaya recipe from our sister title olivemagazine.com/prawn-jambalaya.
Recipe from Good Food magazine, April 2011
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A star rating of 4.8 out of 5.3088 ratings
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