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

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