Jambalaya

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

1. In a large bowl mix the diced chicken with the Cajun spice. This mix is best left to marinade for 1 hour.

Step 3

2. Meanwhile in a wok or large saucepan heat the oil with the garlic clove and wait for the garlic to sizzle. Now place the chicken and sliced chorizo in the pan and seal. Place 1 tablespoon of water in the pan, cover with a lid and steam. Keep lifting the lid to check the chicken is kept moist, add more water if necessary. Now gently tip the onions, celery, red and yellow peppers into the chicken with the stock cube and stir. Add the chopped tinned tomatoes, worcester sauce and bring to a simmer and add the rice. Keep simmering gently until the rice is cooked. Add a little water if necessary to keep the Jambalaya moist to prevent from sticking to the pan.

Step 4

3. Add the sliced spring onions and gently stir through

Step 5

4. Serve with warm corn bread and fresh green salad