Recipe of the Week

Chicken and Chorizo Jambalaya

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 tomatoes

• 350ml chicken stock

Extra vegetables can be added to this dish e.g. peas, mushrooms

Method

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 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.