This recipe for chicken and chorizo jambalaya came from having chicken and cooking chorizo to use up and me doing a Google search for “chicken and chorizo”….this was one of the search results from the BBC Good Food website. We’ve made it many many times….it’s a good one! The end result is full of flavour with the chicken, chorizo and cajun seasoning. Enjoy with some homemade bread or garlic bread on the side – the links to our recipes are below.
The dish itself is a really easy one to make, just make sure you’ve prepared all your ingredients before you start and you will have yourself a great weeknight dinner in less than an hour.
Tip
- So remember…when you have things in the fridge to use up just do a Google search and see what results you get…happy cooking!!
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Ingredients
- 1 tbsp olive oil
- 2 chicken breasts diced
- 1 onion diced
- 1 red pepper thinly sliced
- 2 garlic cloves crushed
- 75g chorizo sliced
- 1 tbsp cajun seasoning
- 250g basmati rice
- 400g can of plum tomatoes (chopped tomatoes are fine too)
- 350ml chicken stock
Instructions
- Heat the oil in a large frying pan with a lid (or a casserole dish) and brown the chicken for 5 to 8 minutes until golden. Remove and set aside. Add the onion to the same frying pan and cook for 3 to 4 minutes until soft. Then add the pepper, garlic, chorizo and cajun seasoning, and cook for 5 minutes more.
- Stir the chicken back in along with the rice, then add the tomatoes and stock. Cover and simmer for 20 to 25 minutes until the rice is tender.
- Eat…we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!
Chicken and Chorizo Jambalaya
A really easy recipe that you could have the ingredients lurking about in the fridge!
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts diced
- 1 onion diced
- 1 red pepper thinly sliced
- 2 garlic cloves crushed
- 75g chorizo sliced
- 1 tbsp cajun seasoning
- 250g basmati
- 400g can plum tomatoes chopped tomatoes are fine too
- 350ml chicken stock
Instructions
- Heat the oil in a large frying pan with a lid and brown the chicken for 5 to 8 minutes until golden. Remove and set aside. Add the onion to the same frying pan and cook for 3 to 4 minutes until soft. Then add the pepper, garlic, chorizo and cajun seasoning, and cook for 5 minutes more.
- Stir the chicken back in along with the rice, then add the tomatoes and stock. Cover and simmer for 20 to 25 minutes until the rice is tender.
- Eat...we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!
Notes
- So remember...when you have things in the fridge to use up just do a Google search and see what you results you get...happy cooking!!
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