Thursday, July 21, 2011
(Serves 2) Fry a chopped onion with a diced clove of garlic and one chopped red pepper. Once soft and golden, add in two diced chicken breasts. Once chicken is white on the outside, slice up half of a chorizo ring (roughly 100g) and add into the pan.
Stir in 1 1/2 tsp Cajun spice mix.
Add 150g rice (I used brown easy-cook here) and stir.
Add 3/4 pt chicken stock and a generous helping of passata to your taste. Cook until rice is soft (this takes just over half an hour with brown rice). You can serve with salad, though as in the pic I added green beans instead.