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Chicken & chorizo jambalaya

When you need some spicy cajun soul food, cook up a hot pot of chicken and Chorizo jambalaya. - by Chantal Walsh
  • 14 Oct 2015
Chicken & chorizo jambalaya
Cook: 20 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free - egg-free
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When you need some spicy cajun soul food, cook up a hot pot of chicken and Chorizo jambalaya.

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

  1. 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.
  2. 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.
  3. 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.
  • hot and spicy
  • dairy free dinner recipe

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