Ingredients:

1 tsp olive oil

1 onion, finely chopped

1 green pepper, finely chopped

1 red pepper, finely chopped

100g reduced fat chorizo, sliced

15 g garlic cloves (about 3), crushed

500 g chicken breast, chopped into small cubes

2 tsp Cajun spice

1 tsp chilli powder (optional)

300 g white basmati rice (dry weight)

400 g can of chopped tomatoes

700 ml chicken stock, made with 1 stock cube

150 g sweetcorn, drained

Steps to Make It: 

Step 1: 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.

Step 2: 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).

Step 3: Add the uncooked rice and stir through so it’s coated in the oil and flavours.

Step 4: 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.

Step 5: After 20-25 minutes, the rice doesn’t need to be fully cooked at this point, it should still be firm-ish.

Step 6: 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.

Step 7: Serve and enjoy!

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