Louisiana Style Chorizo and Chicken Breast Jambalaya
with Pepper, Peas and Lemon & Herb Drizzle
This Louisiana Style Chorizo and Chicken Breast Jambalaya is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
1
Bell Pepper
(May contain Celery)
90
Diced Chorizo
2
Garlic Clove
1
Lemon
1
Flat Leaf Parsley
30
Tomato Puree
1
Cajun Spice Mix
10
Chicken Stock Paste
120
Peas
260
Diced British Chicken Breast
Not included in your delivery
300
Water for the Rice
2
Olive Oil for the Drizzle
½
Sugar for the Sauce
100
Water for the Sauce
1
Honey
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the diced chicken and pepper strips and fry, stirring, until the chicken is golden brown and the veg has softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the chorizo to the pan and fry until it starts to brown, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).
In a small bowl, combine the olive oil for the drizzle (see pantry for amount), a squeeze of lemon juice, the lemon zest and half the parsley. Season with salt and pepper, then set the lemon and herb drizzle aside for now.
Lower the pan heat to medium-high, then add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min.
Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins.
Once the rice is cooked, fluff it up with a fork and gently stir it into the sauce.
Stir through the peas, a squeeze of lemon juice, the remaining parsley and honey (see pantry for amount). Taste and add more salt and pepper if needed.
Share the jambalaya between your bowls and spoon over the lemon and herb drizzle.
Serve with any remaining lemon wedges alongside for squeezing over.
Enjoy!
