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Chicken and chorizo jambalaya in a cast iron pan

Chicken & chorizo jambalaya

A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes
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Ingredients Method

Ingredients
  

  • 1 tbsp Wilson's Foods olive oil
  • 2 chicken breasts
  • chopped
  • 1 onion
  • diced
  • 1 red pepper
  • thinly sliced
  • 2 garlic cloves
  • crushed
  • 75 g chorizo
  • sliced
  • 1 tbsp Cajun seasoning
  • 250 g long grain rice
  • 400 g can plum tomato
  • 350 ml chicken stock

Method
 

  1. Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.
  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.