Name: Chicken and chorizo jambalaya
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American, Creole, French, Spanish, West African
Ingredients: 100g chorizo sliced; 1 onion finely chopped; 2 celery sticks, finely chopped; 1 green pepper chopped; 2 chicken breasts diced; 1 garlic clove crushed; 1 tbsp Cajun seasoning; 300g long-grain rice; 400ml chicken stock; 400g can chopped tomatoes

100g chorizo
sliced
1 onion
finely chopped
2 celery sticks, finely chopped
1 green pepper
chopped
2 chicken breasts
diced
1 garlic clove
crushed
1 tbsp Cajun seasoning
300g long-grain rice
400ml chicken stock
400g can chopped tomatoes

Method

step 1
Dry fry the chorizo in a large pan with a lid until it starts to release its oils. Tip in the onion and celery, and cook over a moderate heat stirring occasionally, until the onion is softened. Add the green pepper and chicken, and cook until the chicken is evenly browned.
step 2
Stir in the garlic and cook for 2 mins before adding the Cajun seasoning, rice and some salt. Stir well to ensure the rice is coated in the spice and oil. Stir the stock into the rice mixture along with the tomatoes. Simmer gently, covered, for 20-25 mins, stirring once or twice until the rice is cooked.