Chicken Jambalaya

This is an absolute winner of a chicken jambalaya recipe that is one of the most downloaded recipes from our website!

Prep Time: 10 mins

Cook Time: 35 mins

Servings: 5

Calories: 570

Protein: 44g

Carbs: 49g

Fat: 22g

1 tsp olive oil

1 onion, finely chopped

1 green pepper, finely chopped

1 red pepper, finely chopped

100g (4 oz) reduced fat chorizo, sliced

15 g (1 tbsp) garlic cloves (about 3), crushed

500 g (1 lb) chicken breast, chopped into small cubes

2 tsp Cajun spice

1 tsp chilli powder (optional)

300 g (12 oz) white basmati rice (dry weight)

400 g (14 oz) can of chopped tomatoes

700 ml (3 cups) chicken stock, made with 1 stock cube

150 g (5 oz) sweetcorn, drained

To make the chicken jambalaya, heat a large pan on the hob on medium heat and add the olive oil. Add the onion, peppers and chorizo and fry for about 5-10 minutes until everything is turning golden brown and the chorizo is releasing some delicious oil.
Add the garlic, chicken, cajun spice and optional chilli powder and cook for a few more minutes until the chicken is lightly browned (it shouldn't be cooked through at this point).
Add the uncooked rice and stir through so it's coated in the oil and flavours.
Add the chopped tomatoes and stock. Reduce the heat to medium/low, cover with a lid and simmer for about 20-25 minutes. Stir once or twice.
After 20-25 minutes, the rice doesn't need to be fully cooked at this point, it should still be firm-ish.
Add the sweetcorn, turn off the heat but keep the pan on the hob, cover and allow the steam to continue to cook the rice and warm the corn for a further 3-5 minutes.
Serve and enjoy!

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