Chicken & chorizo jambalaya
Ingredients
1 tsp cooking oil
1 chicken breast, chopped
1 small onion, diced
½ red pepper, thinly sliced
1 garlic clove, crushed
25g chorizo (1 pepperami), sliced
1 tsp Cajun seasoning
one third mug long grain rice
400g carton chopped tomatoes (or can - make sure it has a ring-pull)
¼ mug water
½ chicken stock cube
Heat the oil 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, water and crumbled stock cube. Cover and simmer for 20-25 mins until the rice is tender.