Lunch
Chicken and Chorizo Jambalaya
How to Make It
Heat the olive oil in a pan over a medium heat and cook the chicken for 5-8 minutes until golden, then set aside.
Pour the onions into the pan and cook for 4 minutes until soft. Add the red pepper, garlic, chorizo and cajun seasoning and cook for a further 5 minutes.
Stir the chicken back into the mixture along with the rice, tomatoes and chicken stock. Cover and simmer for 20 minutes, then serve.
Ingredients
- 1 chicken breast, chopped
- 30g chorizo, sliced
- 1 onion, diced
- ½ red pepper, sliced
- 1 tbsp cajun seasoning
- 125g long grain rice
- 200g tinned chopped tomatoes
- 175ml chicken stock
- 1 garlic clove, crushed
- 1 tsp olive oil
