I was torn between making chicken fajitas and jambalaya so this is my hybrid version using essential taco ingredients mixed with jambalaya seasoning and chorizo (the chorizo is optional, but delicious).
Ingredients (6 Servings):
- 2 large chicken breasts
- 1 chorizo sausage, diced (optional)
- 2 brown onions, sliced
- 2 garlic cloves, minced
- 1 green pepper/capsicum chopped into chunks
- 1 400g tin of mixed beans (or whatever beans take your fancy), drained
- 2 400g tins of diced tomato, drained
- 2 tsp Cajun seasoning
- 1 tsp cumin powder
- 2 tsp Adobo chili sauce
- 1 1/2 tsp paprika (I like to use smoked or Hungarian style sweet paprika)
- A generous squirt of your favorite chili sauce (I chose Frank’s Red Hot)
- Dry fry the diced chorizo in a non stick frying pan (it should release enough oils so you shouldn’t need to add any), put it in the slow cooker along with the chicken, onions, garlic, spices, chilli sauces and tomato.
2. Cover and cook on low for 6-7 hours, or on high for 4.
3. Remove lid and shred chicken with 2 forks.
4. Add beans and green pepper, recover and cook for a further hour on low.
This can be used for anything from taco filling to nacho toppings, this time I put it in a soft wrap with some cheddar cheese, chopped cherry tomatoes, iceberg lettuce and sour cream – making sure to overdo it on the filling so wrapping was impossible 😉