chicken chorizo jambalaya

Chicken & chorizo jambalaya

POULTRY MAIN DISH RECIPES

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A sound Cajun-motivated rice pot recipe that is overflowing with fiery Spanish wiener, sweet peppers and tomatoes

Cooking Ingredients

    • 1 tbsp olive oil
    • 2 chicken bosoms, cleaved
    • 1 onion, diced
    • 1 red pepper, meagerly cut
    • 2 garlic cloves, squashed
    • 75g chorizo, cut
    • 1 tbsp Cajun preparing
    • 250g long grain rice
    • 400g can plum tomato
    • 350ml chicken stock

Cooking Direction

    Technique
    Stage 1
    Heat 1 tbsp olive oil in an enormous skillet with a top and earthy colored 2 cleaved chicken bosoms for 5-8 mins until brilliant.

    Stage 2
    Eliminate and save. Tip in the 1 diced onion and cook for 3-4 mins until delicate.

    Stage 3
    Add 1 meagerly cut red pepper, 2 squashed garlic cloves, 75g cut chorizo and 1 tbsp Cajun preparing, and cook for 5 mins more.

    Stage 4
    Mix the chicken back in with 250g long grain rice, add the 400g jar of tomatoes and 350ml chicken stock. Cover and stew for 20-25 mins until the rice is delicate.