Chicken and Chorizo Jambalaya

Name: Chicken and Chorizo Jambalaya
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 chicken breasts, chopped; 75 g chorizo, sliced; 1 onion, diced; 1 red pepper, thinly sliced; 2 clove garlic, crushed; 1 tbsp olive oil; 1 tbsp Cajun seasoning; 250 g long-grain rice; 400 g canned plum tomatoes; 350 ml chicken stock

This chicken and chorizo jambalaya is a bold, satisfying one-pan rice dish packed with smoky sausage, tender chicken, sweet peppers, and Cajun spice. It's an easy weeknight dinner with big flavor and minimal cleanup.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

chicken breasts, chopped
2
chorizo, sliced
75 g
onion, diced
1
red pepper, thinly sliced
1
garlic, crushed
2 clove
olive oil
1 tbsp
Cajun seasoning
1 tbsp
long-grain rice
250 g
canned plum tomatoes
400 g
chicken stock
350 ml

Step-by-Step Instructions

Heat the olive oil in a large deep frying pan or saute pan with a lid over medium-high heat. Add the chopped chicken and cook for 5 to 8 minutes, stirring occasionally, until lightly browned on all sides.

Transfer the chicken to a plate. Add the diced onion to the pan and cook for 3 to 4 minutes until softened.

Stir in the sliced red pepper, crushed garlic, chorizo, and Cajun seasoning. Cook for 4 to 5 minutes, stirring often, until the chorizo releases its oils and the pepper begins to soften.

Return the chicken to the pan and add the long-grain rice. Pour in the canned tomatoes and chicken stock, then stir well to combine.

Bring the mixture to a gentle simmer. Cover with a lid, reduce the heat to medium-low, and cook for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.