Ollie’s Jambalaya

Serves 4

Time: 1 hour


  • 4 Skinless Chicken Breast
  • 200g Chorizo
  • 1 Onion
  • 2 Garlic cloves crushed
  • 1 tablespoon Cajun Seasoning
  • 1/2 teaspoon Cayenne Paper
  • 250g Long Grain Rice
  • 1 Tin Chopped Tomatoes
  • 500ml Chicken Stock
  • 1 tablespoon Oil
  • Any other vegetables you want to add



  1. Heat Oil and fry Onions+other veg and
    Chorizo for 2-4mins
  2. Add Garlic, Cajun, Cayenne Pepper and
    chicken, cook until chicken begins to brown
  3. Add Rice, Tomatoes and Stock and stir in,
    add more stock/water if all the rice is not
    covered in liquid
  4. Cook in either oven at approx 180C for
    about 40mins or until rice is cooked and
    liquid is absorbed, regular checking every
    15 mins is recommended. You can also leave
    in frying pan (if it is large enough) and
    leave it to simmer until all liquid is
    absorbed (I think tastes better this way
    but a big chance of burning rice on bottom
    if you don’t stir every 5mins or so).
  5. NOW EAT!