Chicken and chorizo jambalaya
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 100g chorizosliced
- 1 onionfinely chopped
- 2 celery sticks, finely chopped
- 1 green pepperchopped
- 2 chicken breastsdiced
- 1 garlic clovecrushed
- 1 tbsp Cajun seasoning
- 300g long-grain rice
- 400ml chicken stock
- 400g can chopped tomatoes
Nutrition: per serving
- kcal552
- fat12.7g
- saturates3.3g
- carbs69.3g
- sugars7.4g
- fibre4.1g
- protein37.9g
- salt1.76g
Method
step 1
Dry fry the chorizo in a large pan with a lid until it starts to release its oils. Tip in the onion and celery, and cook over a moderate heat stirring occasionally, until the onion is softened. Add the green pepper and chicken, and cook until the chicken is evenly browned.
step 2
Stir in the garlic and cook for 2 mins before adding the Cajun seasoning, rice and some salt. Stir well to ensure the rice is coated in the spice and oil. Stir the stock into the rice mixture along with the tomatoes. Simmer gently, covered, for 20-25 mins, stirring once or twice until the rice is cooked.
