Chicken & chorizo jambalaya in a shallow cast iron dish with wooden spoon

Chicken & chorizo jambalaya

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 4

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

  • Healthy
Nutrition: per serving
Highlight Nutrient Unit
kcal 445
fat 10g
saturates 3g
carbs 64g
sugars 7g
fibre 2g
protein 30g
low in salt 1.2g
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Ingredients

  • 1 tbspolive oil
  • 2chicken breasts,chopped
  • 1onion,diced
  • 1red pepper,thinly sliced
  • 2garlic cloves,crushed
  • 75gchorizo,sliced
  • 1 tbspCajun seasoning
  • 250g朗g grain rice
  • 400gcan plum tomato
  • 350mlchicken stock

Method

  • STEP 1

    Heat 1 tbsp olive oil in a largefrying panwith a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

  • STEP 2

    Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

  • STEP 3

    Add 1 thinly sliced red pepper, 2 crushedgarliccloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  • STEP 4

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

RECIPE TIPS
USE UP LEFTOVER CAJUN SEASONING
Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.

Try this easy prawn jambalaya recipe from our sister titleolivemagazine.com/prawn-jambalaya.

Goes well with

Recipe from Good Food magazine,April 2011

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A star rating of 4.8 out of 5. 2400 ratings
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