Chicken & chorizo jambalaya
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This chicken and chorizo jambalaya is one of my go to weeknight dinners because it comes together in under an hour and costs just a few pounds to make. The beauty of this dish is that everything cooks in one pot, so there's minimal fuss and cleanup. Chorizo brings such wonderful depth and flavour that you don't need much else to make this feel special. Plus, the chicken provides lean protein to keep you satisfied, and the peppers and tomatoes pack in vitamins and antioxidants. It's honestly the perfect meal when you want something delicious but don't have hours to spend in the kitchen.
Ella x
Ingredients
- 1 tbspolive oil
- 12 chicken breasts chopped
- 11 onion diced
- 11 red pepper thinly sliced
- 12 garlic cloves crushed
- 75 gchorizo sliced
- 1 tbspcajun seasoning
- 250 glong grain rice
- 400 gcan plum tomato
- 350 mlchicken stock
Detail level
Instructions
- 1
Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.
- 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- 3
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- 4
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.
- 5
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