Chicken & chorizo jambalaya

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

1 tbsp olive oil

2 chicken breasts chopped

1 onion diced

1 red pepper thinly sliced

2 garlic cloves crushed

75g chorizo sliced

1 tbsp Cajun seasoning

250g long grain rice

400g can plum tomato

350ml chicken stock

Instructions

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.

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

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

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.

Nutrition

• Calories: 445
• Lipides Totaux: 10 g
• Lipides Saturés: 3 g
• Sodium: 1.2 mg
• Glucides Totaux: 64 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 7 g
• Protéines: 30 g