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Pigeon & Chorizo Jambalaya

Pigeon & Chorizo Jambalaya

Ingredients:

  • 1 tbsp olive oil
  • 6-8 Pigeon breasts
  • 1 onion diced
  • 1 red pepper thinly sliced
  • 2 garlic cloves crushed
  • 75g Chorizo sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomatoes
  • 350ml chicken stock

Method:

Heat the oil in a large frying pan with a lid and brown the Pigeon 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 Pigeon back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins or until the rice is tender.
Author
Prince Amir o Kinjan
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