Name: The Chicken Jambalaya you won’t be able to get enough of
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600g chicken thigh fillets, trimmed, halved crossways; 1 chorizo, finely chopped; 1 large onion, chopped; 1 large green capsicum, roughly chopped; 2 tsps Cajun seasoning; 1 tsp smoked paprika; 2 cups chicken stock; 400g can chopped tomatoes; 1 cup medium-grain white rice; Lemon wedges and chopped fresh parsley, to serve

The Chicken Jambalaya you won’t be able to get enough of

Packed with flavour, it's sure to be a winner!

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

TIP: Try making a double quantity, cool and freeze one batch in a freezer proof container for up to two months.

Ingredients

600g chicken thigh fillets, trimmed, halved crossways

1 chorizo, finely chopped

1 large onion, chopped

1 large green capsicum, roughly chopped

2 tsps Cajun seasoning

1 tsp smoked paprika

2 cups chicken stock

400g can chopped tomatoes

1 cup medium-grain white rice

Lemon wedges and chopped fresh parsley, to serve

Method

Step 1

Heat an oiled, large, deep frying pan over medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until browned. Remove.

Step 2

Add chorizo, onion, capsicum, seasoning, and paprika to the same frying pan. Cook, stirring occasionally, for about 5 minutes, or until the onion is soft.

Step 3

Return chicken to the pan with stock, tomatoes, and rice. Stir to combine. Cover. Bring to a boil. Reduce heat. Gently boil for about 20 to 25 minutes, stirring occasionally, or until rice is tender. Remove from heat. Stand, covered, for 5 minutes. Season with salt and pepper.

Step 4

Serve with lemon wedges. Garnish with parsley.

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