Chicken and Chorizo Jambalaya
35 Min
Easy
We've got dinner in the bag with this easy one pot rice dish made super easy with Maggi Juicy Cajun Seasoning with chicken and chorizo, peppers and onions.
Tip: Use whatever veg you have in the fridge for this - you can also swap the meat for veggies like aubergine or chunks of sweet potato.
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Cajun Chicken
550
g
Chicken Breasts, diced
1
Medium
red onion, finely diced
1
Green Pepper
1
yellow pepper, sliced
4
large
tomatoes, roughly chopped
50
g
Chorizo
450
g
Basmati rice, cooked
0.5
bunch
fresh coriander leaves, finely chopped
.
Nutrition Value
Carbohydrate
52.4 g
Energy
466.5 kcal
Fat
9.8 g
Fibre
4.9 g
Protein
40.6 g
of which: saturates
2.8 g
Sodium
230.6 mg
of which: sugars
11.6 g
Information per serving
Instructions
35 Minutes
-
Step1
5 MinPreheat oven to 180°C (160°C for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keeping the red tie for later use. Add all the ingredients to the bag except the coriander. Add 3 tablespoons cold water and pour in the seasoning from the sachet. -
Step2
5 MinClose the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. -
Step3
35 MinCook for 35-40 minutes. Remove from the oven leaving dish to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the chicken is fully cooked through and piping hot. Enjoy!
Spice