Lockdown Recipes: Chicken and Chorizo Jambalaya

As the lockdown continues, SERC staff and students have kept their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.  

This week’s recipe shows you how to make your own chicken and chorizo jambalaya, a simple but flavoursome recipe that's a great one to try if you're a beginner, or just fancy something easy. The recipe is as follows:  

Ingredients (Serves 4) 

• Olive oil 
• 2 free-range chicken breasts, chopped 
• 1 white onion, diced 
• 1 red pepper, thinly sliced 
• 2 garlic cloves (to taste)  
• 75g chorizo, sliced 
• 1 tbsp Cajun seasoning 
• 250g long grain rice 
• 400g tinned chopped tomatoes
• 350 ml chicken stock, prepared 

Method:  

1. Heat about 1 tbsp pf oil in a large frying pan with a lid and add your chicken breasts. Brown for about 5-8 minutes until golden, then remove and set aside. 
2. Tip in your diced onion and cook for 3-4 minutes until soft, then add your red pepper, garlic, chorizo and Cajun seasoning and continue to cook for another 5 minutes.    
3. Stir the chicken back in, add your rice, tinned tomatoes and chicken stock.    
4. Cover and simmer for 20-25 minutes until the rice is tender.    

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our full time Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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