Chicken & chorizo jambalaya

Method

1. 1

   Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.

2. 2

   Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

3. 3

   Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

4. 4

   Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.

5. 5

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Nutrition

calories

445 calories

fatContent

10 grams fat

fiberContent

2 grams fiber

sugarContent

7 grams sugar

sodiumContent

1.2 milligram of sodium

proteinContent

30 grams protein

carbohydrateContent

64 grams carbohydrates

saturatedFatContent

3 grams saturated fat

Indicative values from the source, for the original recipe.

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