Chicken & Chorizo Jambalaya

INGREDIENTS:

• 1 tbsp olive oil
• 2 chicken breasts - chopped
• 1 oniondiced1 red pepper - thinly sliced
• 2 garlic cloves - crushed
• 75g chorizo - sliced
• 1 tbsp Cajun seasoning
• 250g long grain rice
• 400g can plum tomato
• 350ml chicken stock

METHOD:

1. Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.
2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.