Mark's Chicken & Chorizo Jumbalaya

Name: Mark's Chicken & Chorizo Jumbalaya
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 chicken breasts, chopped; 1 onion, diced; 1 red pepper, thinly sliced; 2 garlic cloves, crushed; 75 grams chorizo, sliced; 1 tbsp Cajun seasoning; 280 grams long grain rice; 400 grams can plum tomatoes; 500 ml chicken stock; 1 cup frozen peas & corn; 1 green pepper; 1 pinch chilli flakes

Donna Woodrow @cook_2798203

Brisbane

My Husband makes this a lot, it's one of my favourite meals! It's perfect for warming up your belly.

Donna Woodrow @cook_2798203

Brisbane

My Husband makes this a lot, it's one of my favourite meals! It's perfect for warming up your belly.

Saved

Ingredients

1 hour

6 servings

1 tbspolive oil
2chicken breasts, chopped
1onion, diced
1red pepper, thinly sliced
2garlic cloves, crushed
75 gramschorizo, sliced
1 tbspCajun seasoning
280 gramslong grain rice
400 gramscan plum tomatoes
500 mlchicken stock
1 cupfrozen peas & corn
1green pepper
1 pinchchilli flakes

Saved

Steps

1 hour

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. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
3

Stir the chicken back in with the rice, add the tomatoes and stock.
4

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