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Ingredient
Chicken & chorizo jambalaya
Introduce
Chef :
Tom JacobsChicken & chorizo jambalaya
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Ingredient
Food ration :
4 servingsCooking time :
60 mins
1 tbsp
olive oil
75 g
chorizo, sliced
1 tbsp
Cajun seasoning
250 g
long grain rice
1 can
plum tomato
600 ml
chicken stock
Cooking instructions
* Step 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.
* Step 2
Tip in the onion and cook for 3-4 mins until soft.
* Step 3
Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
* Step 4
Stir the chicken back in with the rice, add the tomatoes and stock
* Step 5
Cover and simmer for 20-25 mins until the rice is tender.
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