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.