Chicken & chorizo jambalaya

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

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 tomato

350ml chicken stock

Directions

Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition

• Calories: 445
• Total Fat: 10 g
• Saturated Fat: 3 g
• Sodium: 1.2 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 30 g