Chicken & Chorizo Jambalaya

A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes

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

STEP 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.

STEP 2 Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

STEP 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.

STEP 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.