Chicken and cauliflower jambalaya
https://www.coop.co.uk/recipes/chicken-and-cauliflower-jambalaya
You could use any leftover veg here if you don't have cauliflower
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 65g
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Ingredients
- 2 tbsp Co-op olive oil
- 225g Co-op chicken breast fillets, cubed
- 1 red onion, thickly sliced
- 1 cauliflower, leaves removed and reserved (large ones halved lengthways), head cut into florets
- 1 tbsp Cajun seasoning
- 300g Co-op basmati rice
- 400g can Co-op peeled plum tomatoes
- 500ml chicken stock, made with 1 stock cube
Method
- Heat 1 tbsp of the olive oil in a casserole dish or large saucepan on a medium-high heat
- Add the chicken and brown for 5 mins. Remove from the pan and set aside
- Reduce the heat slightly and add the remaining oil, the onion and cauliflower leaves
- Cook for 3 mins, stirring regularly
- Add the florets, chicken, Cajun spice and rice
- Mix for 1 minute, until the rice is well coated, then stir in the canned tomatoes and chicken stock
- Bring to the boil, breaking up the tomatoes with a wooden spoon
- Reduce the heat to a very gentle simmer, then cover and cook for 25 mins, stirring halfway through, until the rice is tender and all the liquid has been absorbed
- Remove the pan from the heat and leave to sit for 5 mins with the lid on
- Fluff up the jambalaya with a fork and serve
