Katie's Diary

Jambalaya

29th May 2013

Ingredients

1 tbsp olive oil

2 chicken breasts, chopped

1 onion, diced

1 red pepper, thinly sliced

2 garlic cloves, crushed

75g chorizo, sliced

1 tbsp Cajun seasoning

250g long grain rice

400g can plum tomatoes

350ml chicken stock

 

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden. Remove and set aside. Tip in the onion and cook for 3-4 minutes until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 minutes more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 minutes until the rice is tender.

Jambalaya

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