NEW SERIES: CHICKEN LICKIN

 Hello ladies and gents this is the Viking telling you that today we are talking about

Chicken & chorizo jambalaya

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts, chopped
• 1 onion, diced
• 1 red pepper, thinly sliced
• 2 garlic cloves, crushed
• 75g chorizo, sliced
• 1 tbsp Cajun seasoning
• 250g long grain rice
• 400g can plum tomato
• 350ml chicken stock

Method

STEP 1

Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

STEP 2

Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

STEP 3

Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

STEP 4

Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

USE UP LEFTOVER CAJUN SEASONING

Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.

And as always have a chilled day from the Viking