Recipe Book

Chicken & Chorizo Jambalaya with Beetroot & Horseradish Chutney

Chicken & chorizo jambalaya with Hawkshead Relish Beetroot and Horseradish Chutney

Serves 4

  • 3 tbsp olive oil
  • 4 chicken thighs, chopped into 1" cubes
  • 1 onion, diced into small pieces
  • 1 red pepper, diced into small pieces
  • 2 garlic cloves, crushed
  • 100g chorizo, diced into 1cm cubes
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomatoes
  • 350ml chicken stock
  • 2 tablespoons fresh chopped coriander
  • Sea salt and fresh ground black pepper
  • 225 g grated mozzarella cheese
  • 4 large thick slices of crusty baguette
  • 1 x 200g jar of Hawkshead Relish Beetroot and Horseradish Chutney

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden.

Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.

Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock.

Cover and simmer for 20-25 mins until the rice is tender and serve sprinkled with the fresh coriander.

Generously spread the Hawkshead Relish Beetroot & Horseradish Chutney onto the bread, top with the grated cheese.

Grill to golden brown and serve alongside the jambalaya.

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