Chicken and Chorizo Jambalaya

Pheebs · 10-12-2011, 16:55

Made this the other day... and it was OM NOM NOM!

Really healthy too and the below quantity has fed us for 3 meals each (6 dishes)

2 x Chicken Boobs (sliced)
100g Chorizo (diced)
1 or 2 x Large Onion (diced)
1.5 x Red Pepper (diced)
3 x Garlic Cloves
1 x big big dollop of cajun spices (flavour to suit I probably made up a couple of tablespoons worth... I didn't have any cajun so made up my own with chilli, cayenne, smokey paprika, salt, pepper, oregano, thyme and garlic)
1 x clump parsley
500g (ish) x chicken stock
1 x can chopped tomatoes (I'm a canned tomato snob and use napolena only... massive difference imo)
0.5 x can of plum toms
400g / 450g rice (I just kind of bosh it in until it looks about a right amount to the other fud)

Stir fry the sliced booby chicken until golden brown. Plonk out of pan.

Lob in onions and garlic and cook until soft.

Add back in the booby chicken, chorizo, cajun spices and pepper with some chopped toms juice so it doesn't stick. Cook for a few minutes.

Bosh in all of chopped and plum toms, rice and some stock until the rice is covered.

Simmer but stir from time to time whilst the rice plumps up... adding more chicken juice stock when it starts sucking up all the rest...

Wait til rice is nommable. Dish up, served with some chopped parsley on top.

Nom.

Simple eh?

OM NOM NOM NOM NOM!

10-12-2011, 16:55	#1
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Chicken and Chorizo Jambalaya Made this the other day... and it was OM NOM NOM! Really healthy too and the below quantity has fed us for 3 meals each (6 dishes) 2 x Chicken Boobs (sliced) 100g Chorizo (diced) 1 or 2 x Large Onion (diced) 1.5 x Red Pepper (diced) 3 x Garlic Cloves 1 x big big dollop of cajun spices (flavour to suit I probably made up a couple of tablespoons worth... I didn't have any cajun so made up my own with chilli, cayenne, smokey paprika, salt, pepper, oregano, thyme and garlic) 1 x clump parsley 500g (ish) x chicken stock 1 x can chopped tomatoes (I'm a canned tomato snob and use napolena only... massive difference imo) 0.5 x can of plum toms 400g / 450g rice (I just kind of bosh it in until it looks about a right amount to the other fud) Stir fry the sliced booby chicken until golden brown. Plonk out of pan. Lob in onions and garlic and cook until soft. Add back in the booby chicken, chorizo, cajun spices and pepper with some chopped toms juice so it doesn't stick. Cook for a few minutes. Bosh in all of chopped and plum toms, rice and some stock until the rice is covered. Simmer but stir from time to time whilst the rice plumps up... adding more chicken juice stock when it starts sucking up all the rest... Wait til rice is nommable. Dish up, served with some chopped parsley on top. Nom. Simple eh? OM NOM NOM NOM NOM! __________________ http://www.spiffingdesigns.co.uk