Chicken and chorizo jambalaya
This cajun-inspired, one pot wonder makes use of store cupboard ingredients and frozen chorizo, which is what gives the sauce such a rich colour. The spices are warming, rather than hot, so it's kid-friendly as well.
Ingredients
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1/2 tbsp
olive oil
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250g
skinless chicken breasts, diced
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50g
frozen chorizo, diced
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1
small white onion, finely diced
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1/2
red pepper, deseeded and finely diced
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1/2
green pepper, deseeded and finely diced
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2
garlic cloves, crushed
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1 tsp
smoked paprika
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1/8 tsp
celery salt
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1/2 tsp
dried thyme
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1/4 tsp
dried oregano
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150g
brown basmati rice
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1/2 x 400g can
chopped tomatoes
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250ml
chicken stock
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1
dried bay leaf
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TO SERVE
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Fresh coriander, finely chopped, to garnish
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Cajun hot sauce, to drizzle
Directions
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Heat the oil in a frying pan and brown the chicken all over for 3-4 minutes until lightly golden. Remove and set aside.
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Add the chorizo and cook for 4-5 minutes over a medium-high heat, stirring occasionally, until it releases its oils and starts to crisp.
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Toss in the onions and sauté gently for about 10-15 minutes until softened and starting to colour.
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Stir in the peppers, garlic, celery salt, smoked paprika and dried herbs and cook for 2 minutes more or until fragrant.
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Add the brown basmati rice with the chopped tomatoes, chicken stock and bay leaf and bring to the boil. Cover and leave to simmer for 20 minutes.
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Tip the chicken back into the pan and cook, covered, for 10-15 minutes until the rice is tender and almost all the liquid has been absorbed.
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Remove from the heat, season to taste, leave to sit with the lid on for 5 minutes.
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Fluff up the rice with a fork and discard the bay leaf. Divide the jambalaya between bowls and top with a scattering of coriander and a drizzle of hot sauce, if desired, before serving.
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