Chicken & chorizo jambalaya
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
55 Minutes
8 Servings
Ingredients
How to do it
2 tbsp olive oil
4 chicken breasts, chopped, diced
2 onion
2 red pepper, thinly sliced
4 garlic cloves, crushed, sliced
150g chorizo
2 tbsp Cajun seasoning
500g long grain rice
800g can plum tomato
700ml chicken stock
Heat 2 tbsp olive oil in a large frying pan with a lid and brown 4 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 2 diced onion and cook for 3-4 mins until soft.
Add 2 thinly sliced red pepper, 4 crushed garlic cloves, 150g sliced chorizo and 2 tbsp Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with 500g long grain rice, add the tomatoes and 700ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Package it nicely in the boxes and sprikle with some fresh parsley for a professional look!