Chicken and chorizo jambalaya
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
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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