Chicken & chorizo jambalaya
By Hobbykoch ·
A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes
- Servings
- 4
- Prep time
- 10 Min.
- Cook time
- 45 Min.
- Total time
- 55 Min.
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 over a medium-high heat 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 over a medium heat for 20-25 mins until the rice is tender.
Nutrition facts
per serving
| Energy | 445 kcal |
|---|---|
| Fat | 10 g |
| of which saturates | 3 g |
| Carbohydrates | 64 g |
| of which sugars | 7 g |
| Fiber | 2 g |
| Protein | 30 g |
| Salt | 1.2 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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