• 500cal
  • 40min

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

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