Chicken and Chorizo Jambalaya

• servings: Servings: 3
• total time: 16 minutes

Ingredients

250g rice

2 chicken breasts, diced

100g chorizo, sliced

1 red pepper, chopped

2 garlic cloves, minced

1 cup tomato passata

2 cups chicken stock

1 tbsp olive oil

1 tsp paprika

Salt & black pepper, to taste

Fresh parsley, chopped

Directions

Heat oil in a pan and cook chicken until golden and cooked through.

Add chorizo and cook until crispy.

Stir in red pepper and garlic and cook until softened.

Add paprika, tomato passata and chicken stock and bring to a simmer.

Stir in rice and cook for 15–18 mins until tender and the liquid is absorbed.

Mix well and finish with fresh parsley before serving.