Mark's Chicken & Chorizo Jumbalaya

• 1 tbsp olive oil
• 2 chicken breasts, chopped
• 1 onion, diced
• 1 red pepper, thinly sliced
• 2 garlic cloves, crushed
• 75 grams chorizo, sliced
• 1 tbsp Cajun seasoning
• 280 grams long grain rice
• 400 grams can plum tomatoes
• 500 ml chicken stock
• 1 cup frozen peas & corn
• 1 green pepper
• 1 pinch chilli flakes

1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden.
2. Remove and set aside.
3. Tip in the onion and cook for 3-4 mins until soft.
4. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
5. Stir the chicken back in with the rice, add the tomatoes and stock.
6. Cover and simmer for 20-25 mins until the rice is tender.

olive oil, chicken breasts, onion, red pepper, garlic, chorizo, cajun seasoning, long grain rice, tomatoes, frozen peas, green pepper, chilli flakes

Taken from cookpad.com/us/recipes/344968-marks-chicken-chorizo-jumbalaya (may not work)