- 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
- Cut the chicken into 2 cm cubes, sprinkle with the Cajun seasoning and rub into the raw chicken pieces and set aside for 10-15 minutes. (wash your hands).
- Heat the oil in a large flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 3-4 minutes, stirring frequently, until the chicken is lightly browned. Add the chorizo and continue to cook for 2 minutes and the chorizo has rendered some of its oil. Remove the chicken and chorizo from the pan with a slotted spoon and set aside.
- Add the onion and celery to the pan and fry for 2 minutes, add the peppers and continue to fry for 2-3 minutes. Add the crushed garlic and the rice, stir well and fry for another minute.
- Pour in the stock and stir well. Return the chicken and chorizo to the pan. Bring to the boil, then reduce the heat, cover and simmer for 8 minutes. Add the canned tomatoes and cook for a further 5–10 minutes or until the rice is tender and has absorbed all the liquid and the chicken is cooked through.