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Chicken and chorizo Jambalaya recipe


Serves 4


300g skinless chicken breasts
⅔ chorizo ring (approx 150g), sliced
2tsp Cajun seasoning
2tbsp olive oil
1 onion, finely chopped
1 red pepper, seeded, cut into 2cm strips and halved
1 yellow pepper, seeded, cut into 2cm strips and halved
2 celery sticks, thinly sliced
2 garlic cloves, crushed
400g (14 oz) basmati rice
1 litre chicken stock
400g tomatoes, chopped
Tabasco sauce
salt, to taste
pepper, to taste



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