Chicken Jambalaya

Quick and easy one-pot rice dish, full of flavour, slightly spicy and very satisfying! It's great to serve at parties and it reheat well. It's a bold and zesty dish packed with Cajun jambalaya flavours!

Jambalaya is a popular Louisiana-origin dish of Spanish, French and West African influence, consisting mainly of meat and vegetables mixed with rice. It's hearty, tasty and easy!

Ingredients:

• 650g chicken, cut into bite-size pieces
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 450g chorizo sausage
• ½ onion, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 can plum tomatoes, crushed
• 1 tsp oregano
• 2 cups chicken stock
• 1 cup white rice

Method:

Season the chicken pieces with 1 tbsp of Cajun seasoning. Heat 1 tbsp oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.

Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.

Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery and peppers. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.

Stir in the crushed tomatoes, 1 tbsp of Cajun seasoning, oregano, chicken stock and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through. 

Give the jambalaya a good stir. Season with salt and pepper to taste.