A Jambalaya medley of Chorizo, Chicken and Okra


1 boneless chicken breast for each person cut into chunks

1 chorizo sausage, sliced

1 tbsp olive oil

1 white cooking onion, diced

3 cloves of garlic peeled and crushed

250g of long grain rice (I used basmati)

350ml of chicken stock

A small glass of white wine

1 tin of chopped tomatoes

1 tsp of paprika

1 tbsp of Cajun seasoning

200g of frozen okra

1/2 a teaspoon of salt and few grinds of black pepper


Pour the olive oil into a frying pan and add the chorizo until the oil turns red.  Add the onions and slowly fry for about 5 minutes until they are translucent.  Then add the chicken chunks and turn until browned a little on the outside.  Add the crushed garlic, paprika, salt, Cajun seasoning and pepper.  Add the rice.  Give it all a good stir.  Then add the chopped tomatoes and a little white wine.  Bring to the boil and then simmer for 5 minutes before adding the okra.

Cover the pan with a lid or tin foil and continue to simmer for another 15 minutes.  Hope you like it.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s