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- 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.
- Add the remaining oil and cook the chorizo until browned. Remove with a slotted spoon and set aside.
- 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.
- 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.
Per serving: 866kcals, 40.5g fat (12.9g saturated), 67.9g carbs, 11.1g sugars, 55.9g protein, 4.5g fibre, 2.116g sodium
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