A little bit of spice that keeps the kids happy.
| Serves |
Cook Time |
| 2–3 |
40 min |
Ingredients
| Ingredient |
Amt |
Prepped |
| Chicken Breast |
500g |
Cubed |
| Onion |
2 large |
Diced |
| Red Bell Pepper |
1 large |
Sliced |
| Chorizo |
75g |
Diced |
| Rice |
250g |
|
| Chopped Tomatoes |
1 can |
|
| Chicken Stock |
1 cube |
Dissolved in 350ml boiling water |
| Cajun Seasoning |
1 tbsp |
|
| Olive Oil |
4 tbsp |
|
Steps
- Put 2 tbsp Olive Oil and cubed Chicken Breast in a pot and heat until the chicken is cooked all the way through.
- Remove the cooked Chicken Breast and set aside in a bowl.
- Add 2 tbsp Olive Oil to the pot with the Onions and soften until they start to turn translucent.
- Add the Red Bell Pepper, Chorizo, and Cajun Seasoning and stir for 2–3 minutes.
- Add the Rice, Chopped Tomatoes, and Chicken Stock and mix well.
- Return the chicken to the pot. Bring to a simmer, then turn heat to low and cover.
- Stir occasionally and simmer for 20 minutes, or until the rice is soft.
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 gets sour cream to cool it down.
Source
BBC Good Food — Chicken & Chorizo Jambalaya
