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Chicken & Chorizo Jambalaya

If you like a bit of heat this Cajun rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes will hit the spot

Cooking time 45 mins

Serves: 4              Carbs: 64
Cals: 415              Sugars: 7
Fats: 10                Fibre: 2
Saturates: 3        Protein: 30

Spray oil

2 chicken breasts (500g max) – chopped

1 onion, diced

1 red pepper – sliced thinly

2 garlic cloves, crushed

75g chorizo – sliced / diced

1 tbsp Cajun seasoning

250g long grain rice (can be made with brown but cooking time will need to be increased accordingly)

400g can chopped tomatoes

350ml chicken stock

  1. Heat spray oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  2. Take chicken out of pan, leave aside.  Add onion & cook 3-4 mins until soft.  Add sliced pepper, crushed garlic, chorizo & Cajun seasoning – natural fats from chorizo will aid cooking at this point – cook approx 5 mins.
  3. Heat spray oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  4. Take chicken out of pan, leave aside.  Add onion & cook 3-4 mins until soft.  Add sliced pepper, crushed garlic, chorizo & Cajun seasoning – natural fats from chorizo will aid cooking at this point – cook approx 5 mins.
  5. Put chicken back into pan with rice, add can of tomatoes & chicken stock.
  6. Cover & simmer for 25 mins until rice is tender (if using brown it will take approx 40 mins & you will need to add some water to stop it sticking).
  7. Season according to taste.