Ingredients:
1 tsp olive oil
1 onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
100g reduced fat chorizo, sliced
15 g garlic cloves (about 3), crushed
500 g chicken breast, chopped into small cubes
2 tsp Cajun spice
1 tsp chilli powder (optional)
300 g white basmati rice (dry weight)
400 g can of chopped tomatoes
700 ml chicken stock, made with 1 stock cube
150 g sweetcorn, drained
Steps to Make It:
Step 1: To make the chicken jambalaya, heat a large pan on the hob on medium heat and add the olive oil. Add the onion, peppers and chorizo and fry for about 5-10 minutes until everything is turning golden brown and the chorizo is releasing some delicious oil.
Step 2: Add the garlic, chicken, cajun spice and optional chilli powder and cook for a few more minutes until the chicken is lightly browned (it shouldn’t be cooked through at this point).
Step 3: Add the uncooked rice and stir through so it’s coated in the oil and flavours.
Step 4: Add the chopped tomatoes and stock. Reduce the heat to medium/low, cover with a lid and simmer for about 20-25 minutes. Stir once or twice.
Step 5: After 20-25 minutes, the rice doesn’t need to be fully cooked at this point, it should still be firm-ish.
Step 6: Add the sweetcorn, turn off the heat but keep the pan on the hob, cover and allow the steam to continue to cook the rice and warm the corn for a further 3-5 minutes.
Step 7: Serve and enjoy!
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