11. Chicken and chorizo jambalaya

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 grained rice
400g can plum tomatoes
325ml chicken stock

Heat a frying pan and cook off the chorizo until its oil has been let out then set aside. Cook the chicken for 5-8 minutes in the chorizo oil and then set aside with the chorizo. Fry off the onion for 3-4 minutes until soft then add the pepper, garlic and cajun seasoning. Stir the chicken and chorizo back in, with the rice, and the tomatoes and stock. Cover and simmer for 20-25 minutes or until the rice is tender.

Another quite quick and relatively simple recipe perfect for a busy evening in this winter/spring chilly time. I did alter the original from the Good Food magazine slightly to reduce the oil used seeing as the chorizo produces plenty of its own.

And for after dinner, a nice little surprise to come home to was a Graze box, complete with honeycomb flapjack. Delicious!