Chicken & Chorizo Jambalaya

This hearty chicken and chorizo jambalaya is easy to make and ideal for a family dinner. A delicious jumble of Spanish sausage, chicken, tomato and rice. Jambalaya also makes a great lunch the next day


1 Tbsp Rapeseed Oil
2 Chicken Breasts, chopped
1 Onion, diced
1 Red Pepper, thinly sliced
1 Yellow Pepper, thinly sliced
2 Celery Sticks, sliced
2 Garlic Cloves, crushed
75 g Chorizo, sliced
1 Tbsp Cajun seasoning
250 g Long Grain Rice
400 g can Plum Tomatoes
350 ml Chicken Stock
15 g Parsley, chopped


Heat the Rapeseed Oil in a large frying pan with a lid and brown the Chicken Breasts for 8-10 mins until golden.
Remove and set aside.
Tip in the Onion and cook for 3-4 mins until soft.
Add the Peppers, Celery, Garlic, Chorizo and Cajun seasoning, and cook for 5 mins more.
Return the Chicken to the pan and add the Rice mixing well
Add the Plum Tomatoes and Chicken Stock.
Cover and simmer for 20 mins until the rice is tender
Turn off the heat and stir through the Parsley