Chicken and Chorizo Jambalaya
Super easy dish to make. Perfect comfort food on an Autumnal evening.
- 2 Chicken Breasts
- 4 inches of Chorizo
- 120 grams of Basmati Rice
- Half a Red Pepper
- Half a White Onion
- 1 clove of Garlic
- 2 handfuls of Spinach
- 1 Tbsp or Cajun Seasoning
- 1 Tbsp of Mixed Herbs
- 1 Tsp Chilli Flakes
- 200g of Tinned Chopped Tomatoes
- 350ml of Chicken Stock
- Salt and Pepper to season
- Olive oil (most oils will be fine)
Cooking is easier and more enjoyable if you prepare your ingredients first.
Dice the Chorizo, Onion and Pepper to about 1cm cubes. Finely chop the garlic. Dice the chicken into small cubes. Measure out the rice. Roughly chop the handfuls of Spinach. Get the Cajun, Mixed herbs and Chilli Flakes at the ready. Measure out 200g of chopped tomatoes, and finally prepare 350ml of chicken stock.
Set a deep saucepan with a little oil in it to a medium-high heat and wait for it to get hot.
Lightly brown the diced chicken in the saucepan. Once browned (it doesn’t need to be cooked through fully), add the onion, red pepper and chorizo to the pot.
Put the lid on the saucepan, drop the heat down to a medium, and then let it cook for a few minutes.
Then, add the garlic, chilli flakes and cajun seasoning to the saucepan, put the lid on and cook for a minute or two longer.
Next, add the rice, chopped tomatoes and chicken stock, mixed herbs and some salt and pepper to season. Put the lid back and cook on a low-medium heat for 20 minutes.
After 20 minutes, place the spinach in the saucepan, and cook for another 5 minutes.
Once those 5 minutes have passed, take the Jambalaya off the heat, give it a good stir making sure the spinach is evenly distributed, and then serve on a bowl or plate, whichever you prefer!
Tip: adding a dollop of Greek Yoghurt to the plate goes quite well with the heat of the Jambalaya.