Avocado & leaf salad
This light summery salad makes the perfect side to beefburgers or spare ribs
Chicken & chorizo jambalaya
Serves 4
Easy
Prep:
Cook:
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Skip to ingredients
- 1 tbsp olive oil
- 2 chicken breastschopped
- 1 oniondiced
- 1 red pepperthinly sliced
- 2 garlic clovescrushed
- 75g chorizosliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomato
- 350ml chicken stock
Nutrition: per serving
- kcal445
- fat10g
- saturates3g
- carbs64g
- sugars7g
- fibre2g
- protein30g
- salt1.2glow
Method
step 1
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
step 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
step 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.
step 4
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
