Chicken & Chorizo Jambalaya

This Cajun-inspired rice-pot recipe is full of flavour with spicy Spanish sausage, sweet peppers and tomatoes.
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
Heat the oil in a large frying pan with a lid on 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 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.
This recipe was featured in The Whole Tooth, the monthly e-newsletter from The Lambourn Valley Dental Practice.



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