Chicken and Bacon Jambalaya

Chicken and Bacon Jambalaya

Serves 4

·        1 tbsp olive oil

·        2 chicken breasts, chopped

·        1 onion, diced

·        1 red pepper, thinly sliced

·        75g Bacon, sliced

·        1 tbsp Cajun seasoning

·        250g long grain rice

·        400g can plum tomatoes

·        350ml chicken stock

1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

2.  Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.