Chicken and chorizo jambalaya

Chicken and chorizo jambalaya

Serves: 4  |  Preparation time: 10mins  |  Cooking time: 45mins


2 Tasman fresh chicken breast fillets, chopped  
1 tbsp olive oil
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 tomatoes
350ml chicken stock


  1. Heat oil in large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside.
  2. Add onion to the pan and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more. 
  3. Add the rice, cooked chicken, tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. Serve and enjoy!

Note: Jambalaya is a famous New Orleans dish with Spanish, French and African influence (inspiration coming from dishes such as paella, jollof and jambalai).

Results may vary.