Chicken, Chorizo and Prawn Jambalaya

cook 30 mins
  • 1 tablespoon olive oil
  • 175 g (6 oz) chicken breast, thinly sliced
  • 125 g (4 oz) chorizo, thinly sliced
  • 1 red pepper, cored, deseeded and roughly chopped
  • 1 teaspoon Cajun spice
  • 200 g (7 oz) paella rice
  • 400 g (13 oz) can chopped tomatoes
  • 125 g (4 oz) okra, roughly chopped
  • 900 ml (1 1/2 pints) chicken stock
  • 50 g (2 oz) raw peeled prawns
  • warm crusty bread, to serve
  • Heat the oil in a large heavy-based frying pan and cook the chicken, chorizo and red pepper over a high heat for 5 minutes until golden.
  • Add the Cajun spice and stir to coat, then add the rice, tomatoes and okra and stir again. Pour in the stock and bring to the boil, then reduce the heat, cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender, topping up with water if necessary.
  • Add the prawns for the final 10 minutes of cooking and stir into the rice to heat through.
  • Serve with warm crusty bread.
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