Chicken and Chorizo Jambalaya

• olive oil↗1 tbsp tbsp
• chicken breasts↗2

  sliced

• onion↗1

  finely chopped

• red pepper↗1

  thinly sliced

• garlic cloves↗2

  minced

• chorizo↗75g g

  sliced

• Cajun seasoning1 tbsp tbsp
• long grain rice↗250g g
• canned tomatoes400g g
• chicken broth↗350ml ml

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large, lidded skillet over medium‑high heat and brown the 2 sliced chicken breasts for 5‑8 minutes until golden.

2. 2

   Remove and set aside. Add the finely chopped onion and cook for 3‑4 minutes until softened.

3. 3

   Add the thinly sliced red pepper, the minced garlic cloves, the sliced chorizo and the Cajun seasoning and cook for another 5 minutes.

4. 4

   Return the chicken to the skillet, add the long‑grain rice, canned tomatoes and chicken broth. Cover and simmer over medium heat for 20‑25 minutes until the rice is tender.