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chicken and chorizo jambalaya


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chicken and chorizo jambalaya 1 Picture


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


Level of difficulty Easy
Cost Average budget


Step 1

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Step 2

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.


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