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

  1. 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.
  2. 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.
  3. Serve the Jambalaya with the slaw and coconut dip.