Chicken and chorizo jambalaya with a touch of cajun seasoning, a hearty midweek meal that can be on the table in about half an hour or so, and it's all cooked in one pot. Quick and easy to make, and big on flavours, this is the kind of meal that would be fit for king.
Heat up one tablespoon of oil in a pan, cut the chicken into small chunks, season with salt and pepper, and fry until cooked through.
Remove from the pan and set aside.
Add the other tablespoon of oil, and gently fry the onions until transluscent.
Peel and chop the garlic, and chop the red pepper.
Add the to the pan and stir for about 30 seconds until the garlic is fragrant.
Add the chicken back to the pan, then add the seasoning and chopped tomatoes.
Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.
Add the rice and chicken stock/broth and leave to cook on a medium heat with a lid on until the liquid is absorbed and the rice is cooked.
Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.
Garnish with fresh parsley.
I used basmati rice, but if you use long grain rice, more chicken stock/broth will have to be used. Start with 2 cups, then add more if needed.