Chicken and Chorizo Jambalaya

This is another one of our favourites that we have quite regularly.

It would go well with sour cream and sliced limes. It can be quite dissapointing if the bottom burns so stir a few times near the beginning of the simmering and make sure it's not too hot.


How to make:

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. Fry the onion gently for 3-4 mins until soft. Add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

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

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