Joe Shannon's Chicken And Chorizo Jambalaya

Mon, 26 August 2019

Ingredients:
2 tbsp of sesame oil (or your favorite oil)
2 chicken breasts, chopped
1 onion, diced
1 red pepper, diced
2 garlic cloves, crushed
100g chorizo, diced
1 tbsp Cajun seasoning
250g long grain rice
400g diced pineapple
350ml chicken stock

Method:
1. Heat a large frying pan, add the chorizo and cook for two to three minutes to extract oils and flavour.
2. Remove the chorizo from the pan and leave to one side, ensuring the oils are left in the pan.
3. Add 1 tbsp oil and brown two chopped chicken breasts for five to eight minutes until golden and coated with the lovely chorizo oils.
4. Remove and set aside. Tip in the one diced onion and cook for three to four minutes until soft.
5. Add one thinly sliced red pepper, two crushed garlic cloves, and one tbsp Cajun seasoning, and cook for five more minutes.
6. Stir the chicken and chorizo back in with 250g long grain rice, add the diced pineapple and 350ml chicken stock.
7. Cover and simmer for 20-25 minutes until the rice is tender.