Chicken and Chorizo Jambalaya One-Pot

Ingredients

• 400 g boneless chicken thighs
• 100 g spicy chorizo
• 150 g dried basmati rice
• 250 ml chicken stock
• 400 g tinned tomatoes (Chopped tomatoes are specified in the method.)
• 2 tbsp Cajun seasoning
• 1 tbsp garlic
• 1 large onion (Chopped.)
• 2 bell peppers
• 1 lemon (Cut into wedges for garnish.)
• fresh parsley (A handful, chopped, for garnish.)

Steps

1. 1

   Heat a medium pan over medium heat. Add the spicy chorizo and cook until crispy, allowing it to release its flavorful oils.

2. 2

   Add the boneless chicken thighs to the pan and cook for a further 5–7 minutes, until fully cooked through.

3. 3

   Remove the cooked chorizo and chicken from the pan and set them aside.

4. 4

   Add the chopped onion and garlic to the same pan. Sauté for 5–7 minutes, until softened.

5. 5

   Add the bell peppers and Cajun seasoning. Season well, then cook for a further 5–10 minutes until the peppers have softened.

6. 6

   Return the cooked chicken and chorizo to the pan.

7. 7

   Add the chopped tinned tomatoes, chicken stock, and dried basmati rice. Season well and mix everything together.

8. 8

   Reduce the heat to low and simmer for 20–25 minutes, until the rice is cooked through and has absorbed the liquid.

9. 9

   Garnish with the lemon wedges and chopped fresh parsley. Serve immediately.

Notes

The source states 514 calories and 32.1 g protein per serving. It does not specify the type or amount of additional seasoning included when it says to season well.

Nutrition per serving

• main
• one-pot
• American
• chicken
• rice
• weeknight dinner
• gluten-free
• high-protein