Chicken & chorizo jambalaya
By Good Food
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
Nutrition per serving
- kcal 445
- fat 10g
- saturates 3g
- carbs 64g
- sugars 7g
- fibre 2g
- protein 30g
- salt 1.2g
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 seasoningCut 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
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.
