Chicken & chorizo jambalaya

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes Ingredients: 1 tbsp olive oil 2 chicken breasts, 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 tomatoes 350ml chicken stock Method: 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. 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. 2. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. Source: Good Food