Chicken & chorizo jambalaya

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  200g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chorizo

  Daniele

  70g

• Seasoning

  Taco - Just the Basics

  1 tbsp dry mix or 8g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  250g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  400g

• Chicken stock

  Soup, home-prepared

  350g

Directions

1. 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.
2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
4. 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.

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