Chicken & chorizo jambalaya

2013-06-23
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes.
 

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

Step 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.

Step 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.

 
 

Tips

 
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.

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Nutritional Info

This information is per serving.

  • Calories

    445 k
  • Protein

    30 g
  • Carbs

    64 g
  • Fat

    10 g
  • Saturates

    3 g
  • Fibre

    2 g
  • Sugar

    7 g
  • Salt

    1.2 g

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