Chicken and Chorizo Jumbalaya

Chicken and Chorizo Jumbalaya

1 tbsp. garlic olive oil

2 large skinless chicken breasts, cut into bite sizes pieces

1 onion, diced

1 red pepper, thinly sliced

3 large cloves of garlic, finely chopped

100g chorizo, cut into chunks

1 tbsp. Cajun seasoning

250g long grain rice

400g can chopped tomatoes

350ml chicken stock, [use an oxo]

Heat the oil in a large frying pan with lid and brown the diced chicken breasts until golden, about 5 – 8 mins. Remove with a slotted spoon and set aside. In the same pan add the onion and cook for about 3 – 4 mins until soft. Add the sliced pepper, chopped garlic, chorizo and the Cajun seasoning, and cook for a further 5 mins. Add the chicken to the pan with the long grain rice, the can of tomatoes and the chicken stock. Stir well to combine. Cover and simmer for about 20 – 25 mins until the rice is tender. Stir during cooking.

 

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