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Chicken & chorizo jambalaya

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

55 Minutes

8 Servings

Screenshot 2020-06-16 16.45.28.png


How to do it

  • 2 tbsp olive oil 

  • 4 chicken breasts, chopped, diced

  • 2 onion 

  • 2 red pepper, thinly sliced

  • 4 garlic cloves, crushed, sliced 

  • 150g chorizo

  • 2 tbsp Cajun seasoning

  • 500g long grain rice

  • 800g can plum tomato

  • 700ml chicken stock

  1. Heat 2 tbsp olive oil in a large frying pan with a lid and brown 4 chopped chicken breasts for 5-8 mins until golden.

  2. Remove and set aside. Tip in the 2 diced onion and cook for 3-4 mins until soft.

  3. Add 2 thinly sliced red pepper, 4 crushed garlic cloves, 150g sliced chorizo and 2 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with 500g long grain rice, add the tomatoes and 700ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Package it nicely in the boxes and sprikle with some fresh parsley for a professional look! 

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