Chicken & chorizo jambalaya

Method 1

Ingredients

1tbsp olive oil

2 chicken breasts, chopped

1 onion, diced

1 red pepper, thinly sliced

2 garlic cloves, crushed

75g chorizo, sliced

1tbsp 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.

RECIPE 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.

Method 2

Ingredients:

- 1 tablespoon olive oil

- 12 oz. chorizo sausage, sliced

- 1 onion, chopped

- 1 red bell pepper, diced

- 1 yellow bell pepper, diced

- 2 garlic cloves, minced

- 1 teaspoon paprika

- 1 teaspoon thyme

- 1 teaspoon oregano

- 1 teaspoon cayenne pepper (adjust to taste)

- 1 cup long-grain white rice

- 2 cups chicken broth

- 14 oz. can diced tomatoes

- 1 lb. chicken breast, diced

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until browned, then remove from skillet and set aside.

2. In the same skillet, add the chopped onion and bell peppers. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

3. Sprinkle paprika, thyme, oregano, and cayenne pepper over the vegetables, then stir in the rice.

4. Pour in the chicken broth and diced tomatoes, stirring to combine. Add diced chicken, season with salt and pepper, and bring to a simmer.

5. Cover the skillet and reduce heat to low. Cook for about 20-25 minutes, or until rice is tender and chicken is cooked through.

6. Stir in the cooked chorizo and let it heat through.

7. Garnish with fresh parsley before serving.

Comments

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