Chicken Jambalaya

About

Serves 6, big portions

Ingredients

2tbsp olive oil
4 chicken breasts, chopped
2 onions, diced
2 red peppers, thinly sliced
4 garlic cloves, crushed
150g chorizo, sliced
2tbsp Cajun seasoning
500g long grain rice
2 x 400g can plum tomato
700ml chicken stock

Method

  1. In a large frying pan with a lid, heat 2 tablespoon of olive oil and brown 2 chopped chicken breasts for 5–8 minutes until golden.
  2. Remove the chicken from the pan and set aside. Add the diced onion to the pan and cook for 3–4 minutes until softened.
  3. Stir in 2 thinly sliced red peppers, 4 crushed garlic cloves, 150g sliced chorizo, and 2 tablespoon of Cajun seasoning, cooking for an additional 5 minutes.
  4. Return the chicken to the pan along with 500g long grain rice. Add the cans of tomatoes and 700ml chicken stock. Cover the pan and simmer for 20–25 minutes until the rice is tender.