Dinner
Chicken & Chorizo Jambalaya
Recipe by Ninja Kitchen
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- 1 tbsp olive oil
- 2 chicken thighs, chopped
- 1 onion, diced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 75g chorizo, sliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g tinned chopped plum tomatoes
- 350ml chicken stock
Utensils
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Step 1
Select SEAR/SAUTÉ and set to high (HI) and press START. Add the oil and let it heat for 2 minutes.
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Step 2
Add the diced chicken thighs and fry for 5-8 mins until seared to a light golden brown. Remove and set aside.
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Step 3
Reduce the heat to low/medium (LO:MD), tip in the diced onion and cook for 3-4 minutes until soft. Add the thinly sliced red pepper, crushed garlic cloves, sliced chorizo, Cajun seasoning and cook for 5 minutes more, stirring regularly with a plastic spoon or spatula.
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Step 4
Stir the chicken thigh pieces back in to the pot along with the long grain rice. Add the tinned tomatoes and the chicken stock.
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Step 5
Close crisping lid. Select BAKE/ROAST, set the temperature at 200°C, and set time for 20 minutes. Select START/STOP to begin.
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Step 6
Cook until the rice is tender, stirring occasionally with a plastic spoon/spatula. Serve and enjoy.
