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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