Jambalaya

Name: Jambalaya
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Ingredients: 200g chorizo sausages, sliced (see notes); 500g chicken breast fillets, trimmed, cut into 4cm pieces; 1 tbsp cajun spice mix (see notes); 1 1/3 cups white long-grain rice, rinsed; 425g can Rosa diced tomatoes; 3 1/2 cups Massel chicken style liquid stock; fresh flat-leaf parsley leaves, to serve

4.8

(25)

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Prep Time: 10 minutes

Cook Time: 36 minutes

Total: 46 minutes

Servings: 4

Cost: $4.18 /serving

Author : Alison Adams

lunch main dinner

Ingredients

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200 grams chorizo sausages, sliced (see notes)500 grams chicken breast fillets, trimmed, cut into 4cm pieces1 tbsp cajun spice mix (see notes)1 1/3 cups white long-grain rice, rinsed425 grams can Rosa diced tomatoes3 1/2 cups Massel chicken style liquid stockfresh flat-leaf parsley leaves, to serve

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Instructions

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Step 1

Place chorizo in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until crisp. Using a slotted spoon, remove chorizo to a bowl. Add half the chicken to the pan. Cook for 5 minutes or until browned. Remove to the bowl with the chorizo. Repeat with remaining chicken.

Step 2

Add spice mix to the saucepan. Cook, stirring, for 30 seconds. Add rice and stir to coat. Return chorizo and chicken to pan. Add tomatoes and stock. Season with salt. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 25 minutes or until rice is tender and stock absorbed. Sprinkle with parsley. Serve.