Chicken and chorrizo

  • 1 hr 0 m


A nutritious rice pot recipe with a Cajun flair that is loaded with tomatoes, sweet peppers and spicy Spanish sausage


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Step 1

First, heat 1 tablespoon of olive oil in a big frying pan with a lid. Brown 2 chopped chicken breasts for 5 to 8 minutes, or until golden.

Step 2

After that, you will remove and put away. Add 1 chopped onion and simmer for 3–4 minutes, or until tender.

Step 3

Cook for an additional five minutes after adding one thinly sliced red pepper, two crushed garlic cloves, seventy-five grams of sliced chorizo, and one tablespoon of Cajun seasoning.

Step 4

Incorporate the 400g can of tomatoes, 350ml of chicken stock, and 250g of long grain rice before stirring the chicken one more. To ensure the rice is soft, boil it covered for 20 to 25 minutes.

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