CHICKEN & CHORIZO JAMBALAYA RECIPE
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes.
Prep Time : 10 mins
Cook Time : 45 mins
Servings : 4
INGREDIENTS
· 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
INSTRUCTIONS
1. Heat 1 tbsp olive oil in a large frying pan with a lid 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 for 20-25 mins until the rice is tender.
RECIPE TIP
· Use up leftover Cajun seasoning
· Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.
Recipe from bbcgoodfood.com
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