Chicken and Chorizo Jambalaya
I don’t know how about you but I love a good old jambalaya that is succulent and flavorsome! It’s my go-to dish when I am short on time but want to cook a tasty and filling, yet easy rice dish. I found this great recipe on BBC’s Good Food website, which I have further refined as it was coming out too dry.
I hope you like this jambalaya as much as I and my husband do! It’s perfect for cooler fall evenings and the recipe makes 4 servings, which means I have leftovers for lunch as well.
INGRIDIENTS
- 1 tbsp olive oil
- 2 chicken breast, chopped
- 1 onion, diced
- 2 bell peppers, thinly sliced
- 2 garlic cloves, crushed
- 75g chorizo sausage, sliced
- 1 tbsp Cajun seasoning
- 250g basmati rice
- 400g can of chopped tomatoes
- 250g of low-fat tomato sauce
- 350ml vegetable stock
METHOD
In the deep saucepan heat the oil and fry chopped onion until golden, add garlic and peppers and continue to fry until soft. Then add chopped chicken breast and cook until brown, followed by sliced chorizo, and continue frying for another 2-3 mins.
Add canned tomatoes and tomato sauce, vegetable stock, and rice.
Stir everything and add cajun spice.
Cover and simmer at low temperature (at gas mark 3.5-4) for 20-25 mins until the rice is tender and cooked.
That’s it – super fast and easy! Serve jambalaya with some tabasco sauce if you want an extra kick!
