Chicken & chorizo jambalaya

Name: Chicken & chorizo jambalaya
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 2 chicken breast, chopped Or King prawns; 1 onion, diced; 2 pepper, thinly sliced; 2 garlic cloves, crushed; 75 g chorizo, sliced; 1 tbsp Cajun seasoning; 250 g long grain rice; 1 can plum tomato; 600 ml chicken stock

Tom Jacobs @snakey_jakey

Cambridge

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Can be made with king prawns instead of chicken

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Can be made with king prawns instead of chicken

Tom Jacobs @snakey_jakey

Cambridge

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Can be made with king prawns instead of chicken

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Can be made with king prawns instead of chicken

Saved

Ingredients

60 mins

4 servings

1 tbspolive oil
2chicken breast, chopped Or King prawns
1onion, diced
2pepper, thinly sliced
2garlic cloves, crushed
75 gchorizo, sliced
1 tbspCajun seasoning
250 glong grain rice
1 canplum tomato
600 mlchicken stock

Saved

Steps

60 mins

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.
2

Tip in the onion and cook for 3-4 mins until soft.
3

Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
4

Stir the chicken back in with the rice, add the tomatoes and stock
5

Cover and simmer for 20-25 mins until the rice is tender.