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Jambalaya with Chicken and Chorizo


1 teaspoon sunflower oil
100 g chorizo sausage, skin removed and thinly sliced
1 onion, chopped
3 skinless chicken breasts, cubed
225 g easy cook long grain rice
600 ml hot chicken stock
250 g bottle Newman’s Own Spicy Cajun Sauce
1 red and green pepper, deseeded and cubed
50 g frozen peas
150 g cooked peeled prawns
6 spring onions, chopped


Heat the oil in a large sauté pan or saucepan, with a lid. Add the chorizo and onion cook for 2-3 minutes, until the paprika oil is released.

Add the chicken and cook for 3-4 minutes until lightly browned on all sides. Stir in the rice to coat in the paprika oil.

Add 450 ml of stock and the Cajun sauce. Cover and simmer for 15 minutes, stirring occasionally.

Add the peppers, peas and spring onions, (reserving a few onions for garnish) and remaining stock. Stir well then cover and cook, for a further 8-10 minutes or until the rice is tender and most of the liquid has been absorbed. Stir in the prawns and heat through, then serve garnished with the remaining spring onions

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