2 tbsp olive oil
340g/12oz boneless, skinless chicken breasts, cubed
75g/3oz chorizo, chopped
2 celery sticks, chopped
1 large onion, finely chopped
1 red (bell) pepper, seeded and thinly sliced
225g/8oz/1 cup long-grain rice
1 tbsp tomato paste
1 tbsp Cajun seasoning
400ml/14fl oz/1⅔ cups hot chicken stock
1 x 400ml/14fl oz can tomatoes
salt and ground black pepper
1 Heat 1 tbsp oil in a large pan and fry the chicken and chorizo over a medium heat for 6–8 minutes, stirring often, until browned. Remove from the pan and set aside.
2 Add the remaining oil to the pan with the celery, onion and red pepper. Cook gently over a low heat for 15 minutes or until the vegetables are softened but not coloured.
3 Add the rice and stir for 1 minute to coat in the oil. Add the tomato paste and Cajun seasoning and cook for 2 minutes.
4 Pour in the hot stock and return the chicken and chorizo to the pan with the tomatoes. Simmer for 20–25 minutes until all the stock has been absorbed and the rice is cooked.
5 Season to taste and serve in shallow bowls.