Spanish Twist on Jambalaya

We're sharing this recipe because it turned out absolutely delicious! Living in suburban Bordeaux, where dining options are limited, we've been experimenting with our menu to include some of our favorite dishes. It's always a bonus when we have leftovers to enjoy for lunch the next day. This particular dish is our spin on a Cajun classic with a Spanish flare, and it's quickly become a favorite.

Ingredients

• 1 tbsp olive oil

• 2 chicken breasts, chopped

• 1 onion, diced

• 1 red pepper, thinly sliced

• 2 garlic cloves, crushed

• 150g (6oz) spanish chorizo, sliced

• 1 tbsp Cajun seasoning

• 250g (1 cup) long grain rice

• 400g (15oz can) can plum tomato

• 350ml chicken stock

Method

• STEP 1

  Heat 1 tbsp olive oil in a dutch oven with a lid and brown 3 chopped chicken breasts for 5-8 mins until golden. Turning often.

• STEP 2

  Remove chicken and set aside. Add 1tbsp olive oil and the diced onion. Cook for 3-4 mins until soft.

• STEP 3

  Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 150g sliced chorizo and 2 tbsp Cajun seasoning, and cook for 5 mins more.

• STEP 4

  Add the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Bring to boil. Once boiling, cover and reduce heat to simmer for 20-25 mins, until the rice is tender.