Serve a warming pot of chicken and chorizo jambalaya to family or friends this weekend. You can also include pork or seafood in addition to the chicken
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
Step by step
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.
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.
