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Chicken & chorizo jambalaya

Ingredients

Method

  • 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.

RECIPE TIPS
USE UP LEFTOVER CAJUN SEASONING

Cut 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.

Try this easy prawn jambalaya recipe from our sister title olivemagazine.com/prawn-jambalaya.

Goes well with

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A star rating of 4.8 out of 5.2610 ratings
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