Chicken and Chorizo Jambalaya
A great weeknight dinner that is full of flavour with chicken, chorizo and cajun seasoning.
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts cut into 2 to 3cm pieces
- 1 onion chopped
- 1 red pepper deseeded and thinly sliced
- 2 cloves garlic crushed
- 75g chorizo sliced
- 1 tbsp cajun seasoning
- 250g basmati rice
- 400g tin plum or chopped tomatoes
- 500 to 550ml chicken stock (made using a stock cube or pot)
Instructions
- Heat the oil in a large frying pan with a lid over a medium high heat (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 to the pan and add 500ml of the stock, stir to deglaze. Then stir in the rice and tomatoes. Cover and simmer for 20 minutes. After 20 minutes, check if the rice is cooked and whether or not more stock is needed (you don't want it to be too dry or too wet) - simmer for a further 5 to 10 minutes, if needed.
- Eat...we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!
Notes
- This chicken and chorizo jambalaya recipe is easily adapted if you're cooking for less or more people.