What you'll need:

  • 2 chicken breasts, chopped
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 crushed garlic cloves
  • 1 red pepper, sliced
  • 1 tbsp Cajun seasoning
  • 75g chorizo, chopped
  • 400g can of chopped tomatoes
  • 350ml chicken stock
  • 250g long grain rice
Time: 45 minutes
Serves: 4



Get the oil nice and hot in a large lidded frying pan, and brown the chicken breast pieces until cooked through and golden. Remove the meat, and set aside. Toss in the chopped onion and soften for 4 minutes, then stir in the Cajun seasoning, pepper, garlic, chorizo and salt and pepper, and cook for 5 minutes more.


Stir the chicken back into the mix, and add the rice. Give it all a good mix, then pour in the stock and the tinned tomatoes. Cover with the lid, and simmer for 20-25 minutes or until the rice is perfectly cooked.

There you have it -- an easy recipe for Chorizo and Chicken Jambalaya!

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