Smoked Chicken & Chorizo Jambalaya with Creamy Slaw & Coconut-Lime Dip
150g FAGE Total 0%
100g chorizo, sliced
1 red onion, diced
2 sticks celery, finely diced
1 chilli, sliced
2 peppers, diced
2 tsp Cajun spice mix
250g long grain rice
300g tomatoes, chopped
450ml hot chicken stock
2 smoked chicken breasts, diced
150g pointed cabbage, shredded
1 large carrot, shredded
1 tbsp avocado oil
½ just-ripe mango, cut into thin slices
30g toasted coconut flakes, crushed
Zest & juice ½ lime
- Heat a large non-stick frying pan with lid over a medium heat, add the chorizo and cook for 1 minute. Add onion, celery, chilli and peppers, and cook gently for 10 minutes. Stir in the spice mix, rice and tomatoes. Pour over the stock and bring to a simmer. Stir, cover and cook for 10 minutes. Add the chicken, cover again and cook for a further 10-15 minutes until all the liquid has been absorbed.
- Meanwhile, mix 50g FAGE Total 0% yoghurt with the cabbage, carrot, avocado oil and mango. Mix the remaining yoghurt with coconut and lime zest and juice.
- Serve the Jambalaya with the slaw and coconut dip.