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Chicken & chorizo jambalaya

Contains pork – recipe is for non-Muslims only

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 445
  • Carbohydrates 64
  • Saturated Fat 3
  • Sugar 7
  • Protein 30
  • Fat 10
  • Fibre 2
  • Salt 1.2

Nutrition per serving

  • Calories 445
  • Carbohydrates 64
  • Saturated Fat 3
  • Sugar 7
  • Protein 30
  • Fat 10
  • Fibre 2
  • Salt 1.2

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 tomatoes
  • 350ml chicken stock

Tip

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.

Method

  1. 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.

  2. 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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