Barbecue Chicken & Chorizo Jambalaya

Barbecue Chicken & Chorizo Jambalaya


1tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
75g chorizo, sliced
250g long grain rice
400g can plum tomato
350ml chicken stock
4tbsp Hickory Smoked Barbecue Sauce

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Heat the oil in a large frying pan with a lid and cook the chicken for 5-8 mins until golden.

Remove and set aside. Add the diced onion and cookuntil soft, around 3-4 minutes.

Add the pepper and chorizo, cook for 5 minutes.

Add the cooked chicken, rice, tomatoes, stock and Hickory Smoked Barbecue Sauce. combine and cover. Simmer for 20-25 mins until the rice is tender.

Serve: 4  Prep: 10 minutes  Cook: 45 minutes

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