One-pan · Cajun-inspired
Chicken & chorizo jambalaya
Golden chicken, smoky chorizo, mushrooms and peppers cooked together with Cajun-spiced tomato rice.
- Serves 2
- About 55 minutes
- One pan
Ingredients
- 1 tbsp olive oil
- 75g chorizo, sliced or diced
- 2 chicken breasts (about 450–500g), cut into large chunks
- 200g baby mushrooms, halved if large
- 1 onion, diced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp Cajun seasoning
- 1 tbsp tomato purée
- 250g long-grain rice
- 1 × 400g tin plum tomatoes
- 400ml chicken stock
- 1 tsp red wine or sherry vinegar (optional)
- Handful of parsley, chopped (optional)
Method
- Heat the olive oil in a large frying or sauté pan with a lid.
- Cook the chorizo for 3–4 minutes until lightly browned. Remove and set aside.
- Cook the chicken for 3–4 minutes until golden outside. Set aside with the chorizo.
- Cook the mushrooms over a fairly high heat for 5–7 minutes until browned.
- Add the onion and cook for 4–5 minutes, then add the pepper and cook for 2–3 minutes.
- Stir in the garlic, Cajun seasoning and tomato purée. Cook for 1 minute.
- Add the rice and stir for 30 seconds to coat it in the flavours.
- Return the chicken and chorizo. Add the tomatoes, breaking them up, then pour in the stock.
- Bring to a gentle simmer, cover and cook for 20–25 minutes until the rice is tender.
- Remove from the heat and rest, covered, for 5 minutes.
- Stir through the vinegar and parsley, check the seasoning and serve.