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
DIFFICULTY Easy
SERVES/MAKES 4

Nutrition:

  • calories 445
  • carbs 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

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.