CHICKEN & CHORIZO JAMBALAYA RECIPE
A
Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and
tomatoes.
Prep
Time : 10 mins
Cook
Time : 45 mins
Servings : 4
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
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.
2.
Remove
and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
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.
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.
RECIPE
TIP
·
Use
up leftover Cajun seasoning
·
Cut
2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil
and rub all over the chicken. Fry for 6-8 mins until golden and cooked through.
Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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