Chicken and Chorizo Jambalaya

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 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 week night 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 you results you get…happy cooking!!

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

1. 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.
2. 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.
3. Eat…we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!

Chicken and Chorizo Jambalaya

Deborah

A really easy recipe that you could have the ingredients lurking about in the fridge!

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4 people

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!!