Chicken & chorizo jambalaya
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Chicken & chorizo jambalaya

By Good Food team

A healthy Cajun-inspired rice pot recipe that’s bursting 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 0g
  • 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 tomato
  • 350ml chicken stock

Tip

USE UP LEFTOVER CAJUN SEASONING
Cut 2 chicken breasts into strips, mix1 tbsp of Cajun seasoning with a little oiland rub all over the chicken. Fry for 6-8mins until golden and cooked through.Serve with guacamole, soured cream,a tub of salsa and some flour tortillas.

Method

  1. 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.

  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 for 20-25 mins until the rice is tender.

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