Chicken & Chorizo Jambalaya

Servings: 4

1 tbsp olive oil
2 chicken breast, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside.

2. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

3. Stir the chicken back in with the rice, add the tomatoes and stock.

4. Cover and simmer for 20-25 mins until the rice is tender.