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Chicken & Chorizo Jambalaya

45 Minute Chicken & Chorizo Jambalaya. Great for lunch leftovers, you will love this recipe!

Serves: 4 Time: 45 minutes



  • 1 tablespoon olive oil

  • 2 chicken breasts, chopped

  • 1 onion, diced

  • 1 red pepper, thinly sliced

  • 2 garlic cloves, crushed

  • 75g chorizo, sliced

  • 1 tablespoon Cajun seasoning

  • 250g long grain rice

  • 400g can plum tomato

  • 350ml chicken stock


  1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside.

  2. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

  3. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.


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Rosie ❤️


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