Gluten-free chicken and chorizo jambalaya
Category:
Main
Free from:
Gluten, milk/lactose, fish, seafood/shellfish, sesame, mustard, lupin, soya, nut, egg, celery, sulphites
Contains:
Meat
Preparation time:
15-20 minutes
Cooking time:
Approximately 50 minutes
Serves:
4-5
Ingredients
3 chicken breasts (cut into bite-sized pieces)
½-1 tbsp oil
1 onion (chopped)
1 red pepper (thinly sliced)
1 green pepper (thinly sliced)
3 cloves of garlic (peeled and crushed)
1 tbsp cajun seasoning
225g chorizo - check for milk
2 tins plum tomatoes
300g rice
Method
1. Heat the oil in a pan/casserole dish (that has a lid) over a medium-high heat
2. Stir-fry the chicken for 4-5 minutes until the chicken is slightly golden and cooked through
3. Set the chicken aside in a separate bowl
4. Add the onion to the pan and stir-fry for 2-3 mins
5. Slice the chorizo finely
6. Add the garlic, cajun seasoning, chorizo and peppers. Stir-fry for approximately 5 minutes
7. Add the stock, rice and plum tomatoes. Cover and bring to the boil. Stir well and simmer for 20-25 minutes. Stir occasionally
8. Allow to rest for about 10 minutes prior to serving
Serving suggestion: Serve this jambalaya with a fresh green salad. Yum!
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
