Ingredients
- 1 tsp olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 100g reduced fat chorizo, sliced
- 15 g garlic cloves (about 3), crushed
- 500 g chicken breast, chopped into small cubes
- 2 tsp Cajun spice
- 1 tsp chilli powder (optional)
- 300 g white basmati rice (dry weight)
- 400 g can of chopped tomatoes
- 700 ml chicken stock, made with 1 stock cube
- 150 g sweetcorn, drained
Instructions
Heat a large pan on medium heat and add your olive oil. Toss in the onion, peppers, and chorizo. Let them sizzle and mingle for 5-10 minutes until golden and fragrant. The chorizo will start to release its magical spicy oil—don't rush it.
Stir in the garlic, chicken, Cajun spice, and optional chilli powder. Cook until the chicken browns lightly. Don’t worry if it’s not cooked through yet—it's got time to chill in the pot later.
Add the dry rice. Yes, uncooked! Stir it through the flavoured oil and juices, letting it soak up all that deliciousness.
Pour in the chopped tomatoes and chicken stock. Bring to a gentle simmer, pop on a lid, and reduce the heat to medium-low. Let it cook for 20-25 minutes, stirring once or twice.
Once the rice is almost cooked but still a little firm, add the sweetcorn. Turn off the heat, cover, and let the steam work its magic for 3-5 minutes.
Fluff the rice with a fork, serve, and bask in your jambalaya glory. Don’t forget a bit of extra spice if you're feeling daring!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Poultry
- Method: Hob
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 570
- Fat: 22g
- Carbohydrates: 49g
- Protein: 44g
