Chicken and Chorizo Jambalaya – 8sp

We often take some meat out of the freezer in the morning and then I come home and see what I can create with it. One evening a few months back, having taken two chicken breasts out the freezer, I arrived home from work and thought ‘I really can’t be bothered to faff around’ so I looked into my fridge to see what else I could throw in with the chicken to make something quick, easy and tasty.  This was result and I have to say it’s one of mine (and a lot of my friends) favourites. It’s all cooked within one pan so limited washing up is required. The pan needs to be covered while simmering however if you don’t have a lid, just use a bit of tin foil, that’s what I do!

Ingredients

Serves 4 =8sp per serving (Flex)

2 x 165g chicken breast, raw, diced

45g chorizo, thinly sliced

1 onion, diced

1 red and 1 yellow pepper, thinly sliced

2 garlic cloves, crushed

2 tablespoon of Cajun seasoning

2 tsp smoked paprika

1/2 tsp salt

240g long grain rice

400g tin of chopped tomatoes

450ml chicken stock (made with 1 chicken stock cube)

2 tablespoons of half fat sour cream

Method

Pop the chicken in a large frying pan, spray with 1kal, season with salt and pepper and cook for 5-8 minutes until cooked through and golden. Remove from the pan and pop in a bowl to the side.

Tip the onion into the frying pan, spray with 1kal and add a dash of water and cook for 3 to 4 minutes until nice and soft. Then add the peppers, garlic, chorizo and 1 tbsp Cajun seasoning (I also popped in a tiny sprinkle of dried chillies!) and cook for another five minutes.

Finally, stir the chicken back in and add the chopped tomatoes, chicken stock, rice, the other tablespoon of Cajun and the smoked paprika and give a good stir.

Cover with tin foil and simmer for 20 to 25 minutes until the rice is cooked through. Keep stirring the pan throughout so the rice doesn’t stick and add a little more water if needed. You want the finished dish to be nice and moist but not ‘saucy’, almost like a risotto.

Serve piled in a bowl and pop a little dollop (1/2 a tablespoon) of half fat sour cream on top. I topped mine with a few chopped jalapenos too!! Yum!

Enjoy!