Sweetcorn-chicken-jambalaya

Sweetcorn, chicken and prawn jambalaya

Chorizo brings bite to this Cajun-style dish, while the sweetcorn adds colour and texture

By , 06 September 2018

(22 votes)

Sweetcorn, chicken and prawn jambalaya
  • 40 Mins

  • Serves: 4

  • Price: £2.14 per serving

Nutritional Info
Each 443g serving contains
  • Energy

    2317KJ

    554KCAL

    28%
  • Fat

    13.7g

    med

    20%
  • Saturates

    4.4g

    low

    22%
  • Sugars

    12.0g

    low

    13%
  • Salt

    2.84g

    high

    47%
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 130g pack Asda Spanish Diced Chorizo
  • 2 chicken breasts, sliced
  • 326g tin Asda Sweetcorn in Water, drained
  • 1 red onion, sliced
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, crushed
  • 1tsp dried thyme
  • 2tbsp Asda Cajun Seasoning
  • 1 green pepper, deseeded and sliced
  • 250g long-grain rice, rinsed under a cold tap
  • 2tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 reduced-salt chicken stock cube dissolved in 500ml water
  • 160g cooked and peeled king prawns
  • 2tbsp chopped flat-leaf parsley
Method
  • In a large frying plan, on a medium heat, fry the chorizo and chicken for 5 mins until lightly browned.

  • Add the sweetcorn, onion and celery. Fry for 5 mins until just softening. Add the garlic, thyme and Cajun seasoning. Cook for 2 mins. Add the pepper, rice, tomato purée and chopped tomatoes to the pan, along with the chicken stock. Bring to a boil then simmer for 20-25 mins, stirring occasionally.

  • Fold through the prawns and cook for 2 mins.

  • Stir through the parsley and serve immediately.