Chicken jambalya

Serves 6
2 tbsp vegetable oil
1-2 tbsp cajun spice
250g chorizo, sliced into rounds
450g chicken fillets, cut into bite-sized pieces
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
4 garlic cloves, crushed
800g tinned plum tomatoes
½ tsp dried chilli flakes
½ tsp black pepper
1 tsp salt
½ tsp cayenne pepper
2 tsp Worcestershire sauce
250g white rice, uncooked
650ml chicken stock



  1. Heat one tablespoon of oil in a large heavy casserole dish over a medium heat. Season the chorizo and chicken with Cajun seasoning. Cook the chicken until lightly browned on all sides, then remove with a slotted spoon and set aside.
  2. Add the remaining oil and cook the chorizo until browned. Remove with a slotted spoon and set aside.
  3. In the same pot, cook the onion, green pepper and celery in the oil released by the chorizo for 4-5 minutes until tender. Add the garlic and cook for one minute. Stir in the tomatoes, crushing them against the sides of the pan with a wooden spoon. Season with the chilli flakes, black pepper, salt, cayenne pepper and Worcestershire sauce. Stir in the chicken and chorizo. Cook for 10 minutes, stirring occasionally.
  4. Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until liquid is absorbed.

Nutritional information:

Per serving: 866kcals, 40.5g fat (12.9g saturated), 67.9g carbs, 11.1g sugars, 55.9g protein, 4.5g fibre, 2.116g sodium