Chicken & chorizo jambalaya recipe | Good Food

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

Method

step 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.
step 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
step 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.
step 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.
step 5
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