Chicken and Chorizo Jambalaya
Just spicy enough
A good chicken dinner with a little bit of spice that is good enough to keep the kids happy.
- Serves 2-3 people.
- 40 minutes
- 20 min prep
- 20 min cooking
Ingredients
| Ingredient | Amt | Prepped |
|---|---|---|
| Chicken Breast | 500g | Cubed |
| Onion | 2 large | Diced |
| Red Bell Pepper | 1 large | Sliced |
| Chorizo | 75gm | Diced |
| Rice | 250g | |
| Chopped Tomatoes | 1 can | |
| Chicken Stock | 1 cube | Dissolved in 350ml boiling water |
| Cajun Seasoning | 1tbsp | |
| Boiling Water | 350ml | |
| Olive Oil | 4tbsp |
Steps
- Put 2tbsp Olive Oil and cubed Chicken Breasts in a pot and heat until chicken cooked all the way through.
- Take cooked Chicken Breasts out of pot and put to the side in a bowl.
- Add diced Onions to the pot with 2tbsp Olive Oil and soften the Onions, they'll start to turn a little clear.
- Add sliced Red Bell Pepper, Chorizo, and Cajun Seasoning and mix for 2-3 minutes.
- Add Rice, whole can of Chopped Tomatoes, and Chicken Stock and mix well.
- Let the temperature rise until simmering, then turn the heat to low and cover the pot.
- Stir occasionally and let simmer for 20 minutes or until the Rice softens.
Notes
- I like it spicier, so I add tabasco to my portion.
- My boys like to add southwest sauce, for a bit of smoky creaminess.
- My youngest doesn't like as much spice, so sour cream gets added to his.