What you'll need: 2 chicken breasts, chopped 1 tbsp olive oil 1 red onion, diced 2 crushed garlic cloves 1 red pepper, sliced 1 tbsp Cajun seasoning 75g chorizo, chopped 400g can of chopped tomatoes 350ml chicken stock 250g long grain rice Time: 45 minutes Serves: 4 Method First Get
What you'll need:
- 2 chicken breasts, chopped
- 1 tbsp olive oil
- 1 red onion, diced
- 2 crushed garlic cloves
- 1 red pepper, sliced
- 1 tbsp Cajun seasoning
- 75g chorizo, chopped
- 400g can of chopped tomatoes
- 350ml chicken stock
- 250g long grain rice
Time: 45 minutes
Get the oil nice and hot in a large lidded frying pan, and brown the chicken breast pieces until cooked through and golden. Remove the meat, and set aside. Toss in the chopped onion and soften for 4 minutes, then stir in the Cajun seasoning, pepper, garlic, chorizo and salt and pepper, and cook for 5 minutes more.
Stir the chicken back into the mix, and add the rice. Give it all a good mix, then pour in the stock and the tinned tomatoes. Cover with the lid, and simmer for 20-25 minutes or until the rice is perfectly cooked.
This dish will go brilliantly with the fruitfulness of the Chateau du Cedre 'Marcel' Malbec 2016. This wine is going to go well with sausage dishes so this two should be a winning combo!
There you have it -- an easy recipe for Chorizo and Chicken Jambalaya!
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