Chicken & chorizo jambalaya

• 1 tbsp olive oil
• 2 chicken breasts, chopped
• 1 onion, diced
• 1 red pepper, thinly sliced
• 2 garlic cloves, crushed
• 75 gr chorizo, sliced
• 1 tbsp Cajun seasoning
• 250 gr long grain rice
• 400 gr can plum tomato
• 350 ml chicken stock

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 1 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 250 gr long grain rice, add the 400g can of tomatoes and 350 ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.