Friday, April 15, 2016

Chicken & Chorizo Jambalaya

Ingredients for 4 servings

1 onion, diced
1 red pepper, thinly sliced
1 tbsp Cajun seasoning
1 tbsp olive oil
2 chicken breast, chopped
2 garlic cloves, crushed
75 g chorizo, sliced
250 g long grain rice
350 ml chicken stock
400 g can plum tomato


Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

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