Chicken & chorizo jambalaya
Serves 4 Prep 10 mins Cook 45 mins
1 tbsp olive oil 2 chicken breasts, chopped 1 onion, diced 1 red pepper, thinly sliced 2 garlic cloves, crushed 75g chorizo, sliced 1 tbsp Cajun seasoning 250g long-grain rice 400g can plum tomatoes 350ml chicken stock
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 about 5 mins until softened.
2 Stir the chicken back in with the rice, and add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender, then serve
PER SERVING 445 kcals, fat 10g, saturates 3g, carbs 64g, sugars 7g, fibre 2g, protein 30g, salt 1.2g