Chorizo and Chicken Jambalaya
Chorizo and Chicken Jambalaya



  • 300g chicken breast fillets, chopped into chunks
  • 150g sliced chorizo
  • 2 tsp Cajun seasoning
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 red and 1 yellow pepper, chopped
  • 2 sliced celery stalks
  • 2 crushed garlic cloves
  • 400g basmati rice
  • 1 litre chicken stock
  • 400g tomatoes, chopped
  • Chilli sauce
  • Sprinkle the chicken with Cajun seasoning and toss to coat. Set aside for 15 mins, then brown all over in the oil in a casserole for 4 mins. Add the chorizo and cook for 2 mins, then remove all the meat from the pan and set aside. Add the onion and celery to the pan, cook for 2 mins, then toss in the peppers and fry for 3 mins more.
  • Stir in the garlic and rice, fry for a minute or two, then pour in the stock and stir well. Return the chorizo and chicken to the pan, cover and simmer for 10 mins. Add the tomatoes, cook for another 10 mins or until the rice is tender and the chicken is cooked. Season to taste, and serve.
30 mins
4 serving

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