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Chicken & Chorizo Jambalaya



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


Method


STEP 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.


STEP 2

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


STEP 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.


STEP 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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