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Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya
This mildy spicy cajun dish is great for those on a budget as it is all cooked in one pot and you can put almost anything into it.  It helps stretch a little bit of meat a long way and can be bulked out with tinned corn or kidney beans in addition to the ingredients listed below.

Serves 5 @ less than €3 each with all ingredients found in Lidl

1 (~150g) packet smoked chorizo slices

1-2 tablespoons olive oil

3 chicken fillets, trimmed and chopped into cubes

2 red onions, roughly chopped

2 peppers, roughly chopped

1 large red chilli, deseeded and finely chopped

2 cloves garlic, finely sliced

2 tablespoons Cajun spice

1 tablespoon dark brown soft sugar

1 tablespoon tomato purée

1 glass of red wine

1 tin chopped tomatoes

1 carton seived tomatoes

500ml chicken stock

250g long grain white rice

2 bay leaves

a few sprigs of thyme

 Preparation

   
 
 
 
Serving suggestion I serve this with corn on the cob that has been boiled then grilled until sweet and crispy with salt and butter.

Use for leftovers Reheats well in the microwave and also freeezes well.

Substitutions
This dish is very forgiving and versatile.  You can make a veggie version by omitting the meat, stretch it out further with more vegetables and pulses, add more chillies for an extra kick... it's up to you.

To keep the cost down, use regular cooking oil instead of olive oil and use 2 tablespoons of balsamic vinegar instead of the glass of wine... if you don't have either, don't worry, just leave them out.

1 comment:

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