Chicken and chorizo jumbalaya recipe

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  • Serves 4
  • 10 mins to prepare and 45 mins to cook
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Customer recipe by Kirsten Miller
Added 55 months ago

I love this recipe. A friend of mine visited from Louisiana years ago and brought me a cajun cookbook. This was the first recipe I tried and everybody loved it. It‘s so easy to cook and it‘s all in one pot so less washing up! It‘s been my go-to dish ever since whenever I want something tasty or a bit spicy or something to impress friends when they come round. Everyone in my family has their own version now so why not try your own take on it?

Heat the olive oil in a large pan and brown the chicken and chorizo. The chorizo will start to go crunchy around the edges.

Add the onion, garlic, cayenne pepper, salt, pepper, red and green peppers, celery, chilli and bay leaves. Fry over a medium heat for about 10 minutes, stirring occasionally until the vegetables have softened.

Add the Knorr chicken stock pot, the tinned tomatoes and the water and bring to the boil.

Once the liquid is boiling, turn the heat down to a low simmer and add the rice. Cover the pan with a lid and leave to boil for about 25 minutes, until the rice is cooked.

Once the rice is cooked you‘re done! Give it a stir and add some more water if it‘s too dry, then serve on a plate or in bowls.

The meat and vegetables in this tend to be whatever I have in, so feel free to change the ingredients. You can add prawns if you want, or use sausage instead of chorizo, or make a vegetarian version with aubergine and squash instead of meat. Don‘t worry if you haven‘t got the same vegetables either, just experiment with whatever you have. As everything is in one pot all the flavours combine so you‘ll get a unique taste every time you add something different. Make sure you add more liquid if it gets too dry, there is nothing worse than burnt rice stuck to the bottom of the pan!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 2 Chicken breast fillets (chopped)
  • 1 onion (diced)
  • 1 Red pepper (sliced)
  • 2 Cloves garlic (crushed)
  • 125g Chorizo (sliced)
  • 1 tsp Cayenne pepper
  • 400g Tinned chopped tomatoes
  • 1 red chilli (chopped)
  • 1 Knorr Chicken Stock Pot
  • 350ml Water
  • 250g Long grain rice
  • 1 Green pepper (sliced)
  • 2 Celery sticks (chopped)
  • 2 Bay leaves
  • 1 Salt and pepper to taste
  • 1 tbsp Olive oil
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