Place 1 tbsp of olive oil into the pan or pot, and heat on a medium-high temperature. While this is heating up, move on to prepping the ingredients.
Chop the onion, red chili, red pepper into strips and set aside.
Chop the green onion into slices and also the chorizo if needed and set aside.
Measure out the rice and set aside.
Cut the plum tomatoes in half and then into wedges.
You can measure out the Cajun seasoning and store in a ramekin or similar.
If Chicken breasts are whole, chop into bite sized pieces and season with salt and black pepper.
Add the chicken to the pan and cook until all sides are golden.
Remove chicken and place in a bowl.
Add 1 tbsp of olive oil to the pan and fry the onions for 5-8 mins until softened.
Add the white parts of the green onion, red peppers, chilli, Cajun seasoning, chorizo and the garlic and stir fry for 3-5 mins.
Add the chicken back to the pan and mix to coat the chicken with the oils and seasoning.
Add the tomatoes and mix so they are mostly at the bottom of the pan, if space is tight, you will need to wait until they bust and shrink before the next step.
Add in the chicken stock.
Add the rice and mix so it is submerged in the stock.
Cover the pan with a lid and reduce the height. Simmer for 25 mins until the rice is cooked, stirring occasionally.
At the half way point, remove the lid and add about 75% of the green onions and mix. The rest we will use for garnish at the end.
Once the time is up, remove from the heat and plate.
Sprinkle a handful of green onion on top.
Enjoy!