Ingredients
2 chorizo, diced
500 g chicken thigh fillets, trimmed of fat, cubed
1 onion thinly sliced
1 celery stick thinly sliced
1 red capsicum sliced
1 yellow capsicum sliced
2 tsp crushed garlic
2 tsp crushed red chilli
1 tablespoon Cajun seasoning
1½ cups long-grain rice
400 g can diced tomatoes
2 cups chicken stock
Method
- Heat a large deep frying pan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 2 min. Remove with a slotted spoon and drain on paper towel. Add the chicken to the pan and cook for 5 min or until browned all over. Set aside with the chorizo.
- Add the onion, celery, capsicum, garlic and chilli to the pan. Cook, stirring often, for 5 min. Add the Cajun seasoning and rice and cook, stirring, for 2 min.
- Return all the chorizo and chicken to the pan and add the tomatoes and stock. Bring to the boil then cover with a lid, reduce heat to low and simmer, stirring occasionally, for 20 min or until most of the liquid has been absorbed. Garnish with sliced spring/green onions and lime wedges. Serve with sauce if desired.
