Chicken & chorizo jambalaya

Directions

1. 1
   Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
2. 2
   Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
3. 3
   Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
4. 4
   Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.