Chicken Jambalaya

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Chicken Jambalaya

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Our chicken jambalaya is filled with meaty flavours, this spiced rice dish is a great addition to any weekly meal plan.

Ingredients

  • 75g chorizo sausage, cubed
  • 1 tbsp olive oil
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 onion, sliced
  • 2 celery sticks, sliced
  • 1 red pepper, sliced
  • 3 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • 300g basmati rice
  • 1 tin chopped tomatoes
  • 750ml chicken stock
  • 1 bay leaf
  • Salt & pepper
  • To serve: Lemon wedges

Instructions

  1. In a dry frying pan, cook the chorizo for a few minutes, until the fat runs out and the sausage starts to crisp. Transfer the chorizo to a plate and add the olive oil and chicken to the pan. Cook for 4-5 minutes, until well coloured.
  2. Add the onion, celery, pepper, garlic, dried chilli and chorizo to the pan and cook for another 5 minutes, stirring all the time.
  3. Add the rice and stir to coat in all the fiery juices. Pour in the tomatoes, chicken stock and bay leaf and bring to a simmer. Cover the pan and simmer for 20 minutes, until the rice is cooked.
  4. Season with salt and pepper and serve with lemon wedges.
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