CHICKEN AND CHORIZO JAMBALAYA

CHICKEN AND CHORIZO JAMBALAYA

Serves 6

Approx. 1.5 Syns per serving

300g skinless chicken breasts, cubed
150g diced chorizo - Approx. 10 Syns (100g -= 6.5)
2 tsp. Cajun seasoning
1 onion, finely chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
2 cloves of garlic, crushed
350g basmati rice
1 litre chicken stock
400g can chopped tomatoes

Sprinkle the Cajun spice into a plastic food bag. Tip in the cubed chicken and shake well to coat.
Spray a large pan well with Frylight and fry the chicken for about 3-4 minutes, stirring frequently, until lightly browned.
Add the chorizo and cook for a few minutes, until the oils run. Remove the chicken and chorizo from the pan with a slotted spoon, so the oils are left behind.
Add the onion to the pan and cook for 3 minutes. Add the peppers and cook for a further 2-3 minutes.
Add the crushed garlic and rice, stir well and cook for one minute.
Pour in the stock and stir well.
Return the chicken and chorizo to the pan. Bring to the boil, reduce heat and simmer for 8 minutes.
Add the canned tomatoes and cook for a further 5-10 minutes or until the rice is tender and has absorbed all the liquid.
Season with black pepper and a little salt, if necessary. Serve.

Could also add in some thinly sliced celery with the onion and could sprinkle with Tabasco sauce, if you like.