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Life In London

Recipe of the week: Chicken and chorizo jambalaya

By bzellie 02 Jan 2020

Now that January is here it's time to kick start the healthy eating, so welcome to the series Recipe of the week. We will be bringing you healthy meals that are not only student-friendly but also extremely delicious.

This weeks recipe is a chicken and chorizo jambalaya...

Ingredients:

  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo, sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 450g can of plum tomatoes
  • 500ml chicken stock

For the vegetarians out there, instead of the meat add in some other vegetables, green beans and mushrooms work well in this dish. 

Method:

  1. Heat 1 tbsp olive oil in a large frying pan with a lid and cook 2 chopped chicken breasts for 5-8 mins until they are cooked thoroughly and golden.
  2. Remove and set aside. Tip in the 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 500ml chicken stock. Cover and simmer for 30-35 mins until the rice is tender.
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Given 5 star rating on BBC goodfood so definitely worth a try!

This is a great meal to make in bulk so you can freeze it or have it for your lunches that week!

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