{"id":7253,"date":"2020-02-29T16:01:06","date_gmt":"2020-02-29T15:01:06","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=7253"},"modified":"2020-02-29T16:01:06","modified_gmt":"2020-02-29T15:01:06","slug":"chicken-and-chorizo-jumbalaya","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=7253","title":{"rendered":"Chicken and Chorizo Jumbalaya"},"content":{"rendered":"

Chicken and Chorizo Jumbalaya <\/span><\/b><\/p>\n

1 tbsp. garlic olive oil <\/span><\/p>\n

2 large skinless chicken breasts, cut into bite sizes pieces <\/span><\/p>\n

1 onion, diced <\/span><\/p>\n

1 red pepper, thinly sliced <\/span><\/p>\n

3 large cloves of garlic, finely chopped <\/span><\/p>\n

100g chorizo, cut into chunks <\/span><\/p>\n

1 tbsp. Cajun seasoning <\/span><\/p>\n

250g long grain rice <\/span><\/p>\n

400g can chopped tomatoes <\/span><\/p>\n

350ml chicken stock, [use an oxo] <\/span><\/p>\n

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.<\/span><\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1SZ","jetpack-related-posts":[{"id":9942,"url":"http:\/\/wenvoe.org.uk\/?p=9942","url_meta":{"origin":7253,"position":0},"title":"Chicken & Chorizo Paella","author":"Alan Williams","date":"12th July 2021","format":false,"excerpt":"Chicken & Chorizo Paella 1 tbsp olive oil 2 large chicken breasts, skinned and cut into chunks. 2 small onions, finely slices. 2 fat garlic cloves, crushed. 140g cooking chorizo, sliced. 1 tsp turmeric pinch of saffron [optional] 1 tsp paprika 300g paella rice 850ml hot chicken stock [2 chicken\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5415,"url":"http:\/\/wenvoe.org.uk\/?p=5415","url_meta":{"origin":7253,"position":1},"title":"Leftover Turkey Jambalaya","author":"Alan Williams","date":"6th January 2019","format":false,"excerpt":"Leftover\u00a0Turkey Jambalaya 4 tsp garlic olive oil 1 onion, chopped 1 red and green pepper, de-seeded and chopped 4 sticks of celery, chopped 4 large cloves of garlic, crushed and chopped 4 spicy sausages or chorizo, cut into chunks 450g leftover Christmas meats [turkey, ham, pork]\u00a0cut into chunks 2 large\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":743,"url":"http:\/\/wenvoe.org.uk\/?p=743","url_meta":{"origin":7253,"position":2},"title":"Spiced Seafood Jumbalaya","author":"Alan Williams","date":"31st August 2016","format":false,"excerpt":"\u00a0 1 tbsp garlic oil 1 tsp smoked paprika 3 good sized garlic cloves, finely chopped 1tsp chilli flakes 1 large onion, roughly chopped 1 green pepper, seeded, cut into chunks 1 large courgette cut into chunks 150g good chorizo, skin removed, sliced 1tsp dried oregano 350g long grain rice\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5808,"url":"http:\/\/wenvoe.org.uk\/?p=5808","url_meta":{"origin":7253,"position":3},"title":"Potato Salad with Chorizo and Capers","author":"Alan Williams","date":"6th May 2019","format":false,"excerpt":"Potato Salad with Chorizo and Capers 850g new potatoes, cut into bite sized chunks 1 med red onion, thinly sliced juice of half a lemon 3 tbsp. red wine vinegar 2 tsp smoked paprika small pkt. 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