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Chicken & Chorizo Jambalaya

Chicken & Chorizo Jambalaya

A cajun inspired rice pot recipe with spicy spanish sausage, sweet peppers and tomatoes that any fussy teenager would approve of.

Ingredients

1kg diced chicken breasts

1 tbsp olive oil

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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METHOD:

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.


Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.


Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.


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.