Chicken and Chorizo Jambalaya Recipe
Chicken and Chorizo Jambalaya
With this Chicken and chorizo jambalaya Recipe. You can change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.
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Chicken and chorizo jambalaya
Chicken and chorizo jambalaya
4
servings20
minutes30
minutes530
kcal0
minutesChicken and chorizo jambalaya
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Ingredients
200 Grams 200 skinless chicken breast, chopped into bite-size pieces
3 tbs 3 Cajun spice mix
2 tbs 2 vegetable oil for frying
1 1 medium onion, chopped
2 2 cloves garlic, chopped
1 1 fresh chili, chopped finely
2 2 bell peppers, deseeded and chopped. (Any Colour)
850 ml 850 chicken or vegetable stock
80 Grams 80 chorizo sliced
400 Grams 400 canned chopped tomatoes
200 Grams 200 long grain rice
Salt
Freshly ground black pepper
Directions
- Place the chicken in a bowl and sprinkle over the Cajun spice mix toss together and set aside.
- Heat the oil in a frying pan add the chicken and stir-fry for four minutes.
- Stir in the pepper, onion, garlic and chili and fry for a further three to four minutes until they are softened and slightly browned.
- Add the stock chorizo, tomatoes, and rice, and then bring or to a boil.
- Add salt and pepper to season. Turn down the heat and simmer for approx. 20 minutes or until the rice is cooked and has absorbed all of the liquid.
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Chicken and chorizo jambalaya
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