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Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, crushed
75g chorizo
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Serves: 4
Preparation Time: 10min
Cooking Time: 45min


1.    Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

2.    Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.