Chicken and Chorizo Jambalaya
Jambalaya originated from Spain with a heavy French influence. It consist of vegetables and meat mixed with rice.
1 tablespoon Olive Oil
2 pieces Chicken Breast chopped
1 piece Red Pepper thinly sliced
75 grams Chorizo sliced
1 tablespoon Cajun Seasoning
250 grams Long Grain Rice
0 grams Canned Tomato
350 ml Chicken Stock
1 diced Onion
2 cloves minced Garlic
How to Cook
1. Heat oil in a large frying pan. Add chicken and cook for 5-8 minutes or until golden brown. Remove and set aside.
2. In the same pan, add onions and garlic and sauté for 2 minutes or until onions are translucent. Add chorizo and Cajun seasoning, cook for 5 minutes or until chorizo is fragrant. Season with salt and pepper.
3. Stir in the long grain rice and let it soak some of the oil and juices from the pan. Add canned tomatoes and stir for a couple of minutes. Add chicken and chicken stock. Cover and simmer for 20-25 minutes or until the rice is cooked and tender.