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    Slow cooker chorizo & chicken jambalaya

    A Louisiana one-pot of smoky sausage, chicken and rice, built in the slow cooker and left to do its own thing. Warm with paprika and cayenne, and it makes enough for the week.

    Prep
    15 minutes
    Cook
    4 hours 30 minutes
    Makes
    8 portions
    Difficulty
    Easy
    Slow cooker chorizo & chicken jambalaya

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    551kcal
    Protein
    27g
    Carbs
    46g
    Fat
    28g

    Where the calories come from

    • Protein 20%
    • Carbs 34%
    • Fat 46%
    Fibre
    3.9 g
    Sugar
    5.2 g
    Salt
    2.34 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.48a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 140g celery, finely diced
    • 1 ¾ onions, finely diced
    • 1 ¾ green peppers, finely diced
    • 2 ¼ cloves of garlic, minced
    • 440g chorizo, sliced into half moons
    • 340g chicken thigh, boneless, skinless, cubed
    • 1 ¼ tsp dried oregano
    • 1 ¼ tsp dried thyme
    • ½ tbsp smoked paprika
    • ½ tsp cayenne pepper
    • 470g diced tomatoes
    • 540ml chicken stock
    • 8g fresh parsley, chopped
    • 410g rice, long grain
    • 3 ¼ stems of spring onion, sliced

    Method

    1. Use a large slow cooker for this. Begin with the vegetables: finely dice the celery, onion and green pepper, mince the garlic, and spread it all over the bottom.

    2. Add the meat next: the chorizo half moons and the cubed chicken thigh. Scatter the oregano, thyme, smoked paprika, cayenne and some black pepper over the top.

    3. Add the tomatoes, juice and all, along with the chicken stock and the parsley. A brief stir is enough to mix them.

    4. Cover and leave it on high for 4 hours.

    5. Once the liquid is bubbling, lift the lid, add the rice and push it down until every grain is under the liquid. Put the lid back fast so little heat escapes, and leave the setting on high.

    6. Give it a further 20-25 minutes, until the rice is tender and has taken in most of the liquid.

    7. Fluff the rice with a light stir, but don't overwork it. Serve with the spring onion scattered on top.

    Adapted from Budget Bytes

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