Chicken & Chorizo Jambalaya


Time Required

45 Minutes


Cooking Level



  • 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 tomatoes 
  • 350ml chicken stock 

Steps for cooking

  1. Heat 1 tbsp olive oil in a large drying 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 more minutes. 
  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml of chicken stock. Cover and simmer for 20-25 minutes until the rice is tender. 

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