Spicier Creole Jambalaya

Spicier Creole Jambalaya

Serves 4 – 2 syns per serving

1x 175g chicken breast, cut into bite sized pieces 
2 tablespoons Cajun spice
1x medium onion, chopped 
2x garlic cloves, crushed  
½ tsp Turmeric
1x fresh red chilli, deseeded and chopped finely 
1x yellow and red pepper, deseeded and chopped 
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each. 
1x 400g can chopped tomatoes 
200g long grain rice 
Parsley, chopped roughly
Bay leaf
* Tabasco, if you like it hotter!
lemon wedges 

Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes. 
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice