Name: Chicken & chorizo jambalaya
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Cajun & Creole
Ingredients: 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

Chicken & chorizo jambalaya

A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes

55 min total 10 min prep 45 min cook 4 445 cal

Instructions

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