I'm a big fan of easy cooking. When I get in from work in the winter, the last thing I want to do is spend hours slaving over a stove. That said, I don't like cooking out the freezer, so I'm constantly on the look out for ideas for easy weekday suppers. If I can throw it all in a pot and leave it for a while then I'm happy, and that's why I love this jumbalaya recipe that I came up with a couple of nights ago. I had a chorizo and crayfish jumbalaya a few weeks ago and I wanted to recreate that, but with chicken instead of crayfish to keep the cost down.
This recipe serves four easily, and it keeps in the fridge for a few days too so it makes a lovely leftover lunch.
- An onion
- 2 bell peppers (I used green, you can use whatever colour)
- 4 chicken breasts
- Half a chorizo ring
- Tsp chilli powder
- Tsp paprika
- Tsp oregano
- Tsp thyme
- 1 1/2 cups brown rice
- 2 chicken stock cubes in 3 cups boiling water
- Tin of chopped tomatoes
There's hardly anything for me to write here. Just chop up the onion, peppers, chicken and chorizo and fry it in olive oil for about five minutes on a medium heat. Then throw the rest of the ingredients in and leave it to simmer covered for about half an hour or until the rice is cooked. That's it!
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