Chicken and sausage jambalaya

Prep: 15 mins

Cook: 35 mins

This spicy and zingy jambayala is a great recipe for using up leftover chicken. Also, it doesn't contain fish so the kids might be easily persuaded to eat it.

300g rice

1 tsp olive oil

4 chicken fillets, diced

150g chorizo, diced

1 small red pepper, deseeded and sliced

1 onion, finely sliced

3 garlic cloves, crushed

1 red chilli, finely chopped

1 tsp dried thyme

700ml vegetable stock

½ tsp tabasco sauce

Cook the rice according to packet instructions. Drain and set aside.

Heat the oil in a large sauce pan and gently cook the chicken for 10 minutes turning half way. Add the chorizo and cook for a further 4 minutes.

Remove the chorizo from the pan and drain on kitchen towel.

Add the pepper, onion, garlic and chilli to the pan with the chicken and cook for 5 minutes, until soft.

Spoon in the rice and thyme. Cook for a further minute before adding in the stock. Bring to the boil before letting it simmer for about 15 minutes. Most of the stock should be evaporated by now but you may have to drain out any excess.

Return the chorizo to the pan, add your tabasco sauce and allow to heat up before serving.

Serves
4

Preparation Time
15 minutes

Cooking Time
35 minutes

Main ingredients
Chicken, Pork, Vegetables, Rice

Recipe Type
Dinner, Family Dinners, Kids Food

Level of Difficulty
Easy

You can freeze this dish for up to 1 month in an airtight container.