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Description

A popular dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
Leopard's take is easy, tasty and (relatively) quick to make.
One for all the family - made by your very own Beaver, Cub or Scout!

Resources

Frying pan.

INGREDIENTS:
1 tbsp olive oil
2 chicken breasts, chopped (or Quorn chicken pieces)
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced (spicy veggie sausage alternative)
1 tbsp Cajun seasoning. << adjust according to taste - but a bit of spice is NICE!
250g long grain rice
400g can plum tomato
350ml chicken or vegetable stock

Serve with guacamole, soured cream, a tub of salsa and some flour or corn tortillas.

Instructions

STEP 1: Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

STEP 2: Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

STEP 3: Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

STEP 4: Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Tags

• beavers
• cook
• Cook a Meal
• cooking
• cubs
• Jambalaya
• scouts

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