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
