American Deep South inspired chicken, prawn and chorizo jambalaya

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This cajun spiced dish with BBQ sticky rice is right up there on our last suppers list...

American Deep South inspired chicken, prawn and chorizo jambalaya
What's not to love? Succulent chicken, massive prawns and spicy chorizo sausage with cajun spices and barbecue rice (ready made by Tilda, so you won't have to worry about that) with a splodge of guacamole...we're drooling like Homer Simpson over here!

Chicken, prawn and chorizo jambalaya

Serves: 4

INGREDIENTS

  • 1 pouch of Tilda Steamed Basmati Barbecue Rice
  • 2 tbsps of olive oil
  • 1 garlic clove, crushed
  • 1 tsp. of Cajun seasoning
  • 1 large chicken breast, diced
  • 50g of diced chorizo
  • 1 celery stick, finely chopped
  • 1 orange pepper, chopped
  • 200ml of chicken stock
  • A handful of freshly chopped parsley
  • 8 large king prawns
  • Salt and freshly ground black pepper
  • Guacamole dip and lemon wedges to serve

METHOD

Heat the oil in a large frying pan or a paella pan if you have one. If using a paella pan pop on top of a hot barbecue
Add the garlic and Cajun seasoning until sizzling
Add the chicken breast and chorizo and coat well. Cook over a high heat for 4-5 minutes
Add the chicken stock and rice and simmer gently for 5 minutes.

Add the celery and peppers and cook for a further few minutes.

Stir in the parsley and heat through. Season with salt and freshly ground black pepper.

Brush the prawns with a little oil and cook on the barbecue or in a griddle pan for 3 to 4 minutes on each side.

Place the prawns on top of the Jambalaya and serve with Guacamole and a splash of lemon juice.


PREP TIME

10 mins

COOK TIME

20 mins



Will you be giving this a try?

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