Chicken & Chorizo Jambalaya Recipe

Chicken & Chorizo Jambalaya Recipe… yum

Serves: 4

Ingredients:

3 chicken breasts, diced
75g chorizo sausage, sliced
1 onion, diced
1 red pepper, chopped
2 garlic cloves, crushed
1 tsp dried thyme
1 tsp paprika
1 tsp Tabasco sauce
250g long grain rice
400g can chopped tomatoes
250ml chicken stock

Let’s see how to make Chicken & Chorizo Jambalaya

Method:

Heat 1 tbsp olive oil in a large frying pan and brown chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 1 diced onion and cook for 4-5 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and herbs/seasoning, and cook for 5 mins more.
Stir the chicken back in with the 400g can of tomatoes and 250ml chicken stock. Pop in slow cooker on low for 5 hours, add rice in for the last 90 mins.
(May be need to add more water after an hour)

By Melanie Feasey