Spicier Creole Jambalaya-2

Serves 4 – 2 syns per serving
1x 175g chicken breast, cut into bite sized pieces (ff)
2 tablespoons Cajun spice
1x medium onion, chopped (s)(sff)
2x garlic cloves, crushed (sff)
½ tspTurmeric
1x fresh red chilli, deseeded and chopped finely (s)(sff)
1x yellow and red pepper, deseeded and chopped (s)(sff)
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.(ff)
1x 400g can chopped tomatoes (s)(sff)
200g long grain rice (ff)
Parsley, chopped roughly
Bay leaf
* Tabasco, if you like it hotter!
lemon wedges (ss)(sff)


Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.

Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.

Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.

Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice

* Add Tabasco, if you want it hotter

Serve with a salad.

Credit: Pete’s Recipe Book

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