If you’re busy at work and don’t have much time to cook then this Cajun Chicken Jambalaya is such an easy one pot meal that you can make up for the week. Try sprinkling over some chopped spring onions to give this dish a bit of extra crunch and depth of flavour.
Whilst you could use a ready made Cajun spice, I’d highly recommend seeking out the separate ingredients and making your own spice mix. You could even create a big batch and save it for any other Cajun inspired recipes too!
Cajun Chicken Jambalaya
- 600 g chicken breast, diced
- 1 large onion, diced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 80 g chorizo, sliced
- 400 g passata / chopped tomatoes
- 400 ml chicken stock
- 200 g Basmati rice
- 1 red chilli, sliced (optional)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp red pepper flakes
Stir fry the onions and chicken in a non stick pan over a high heat for 5 minutes until chicken has browned.
Add the peppers, garlic, chorizo and spices. Stir and cook for a further 3 minutes.
Pour in the rice, stock and passata. Stir until well combined.
Bring to the boil then simmer, covered, for 25-30 minutes until the rice has cooked and the jambalaya has reached the desired consistency.
Season to taste and top with spring onions for extra crunch (optional).
Use 1 tbsp of ready made Cajun spice mix if you don’t have access to all the spices.
Nutritional Information per serving:
Calories: 479 / Protein: 46g / Carbohydrates: 49g / Fat: 11g / Fibre: 2g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.