Chicken & Chorizo Jambalaya

Serves 4

Time 30 minutes

Ingredients

500g chicken breasts, cut into cubes 

100g chorizo, sliced 

300g basmati rice

1 red pepper, sliced

1 green pepper, sliced 

3 cloves garlic, finely chopped

1 brown onion, sliced

1 tbsp Cajun spice

1 tbsp chilli powder

1 tsp smoked paprika 

1 tin chopped tomatoes 

200g sweetcorn, drained 

700ml chicken stock 

Extra virgin olive oil

Method

In a large pan over a medium heat, add your onions, garlic, chorizo and peppers with oil. Cook until nicely caramelised. 

Add in your chicken breast and spices next and cook for 5-10 minutes. 

Now add your tinned tomatoes and the washed rice to the pan, you want all of the fats and sugars at the base of the pan to be absorbed in the rice first. 

Add stock and cook for about 10 minutes with the lid off, if it looks like your liquid is reducing down too much you can always pop the lid on. 

At this point, switch off and add your sweetcorn and season to taste. Leave a lid on until needed. 

Fluff up before serving and enjoy.