I am not a glutton – I am an explorer of food … Check This Amazing Recipe: Chicken and chorizo jambalaya
How to Make Chicken and chorizo jambalaya
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 2
Ingredients
- 1 tbsp olive oil
- 2 chicken thighs
- 75g/2½oz chorizo or smoked sausage
- 1 small onion, finely chopped
- 1 celery
- 1 garlic
- 1 red pepper
- 200g tin chopped tomatoes
- ½ tsp cayenne pepper
- 150g/5½oz basmati rice
- 200ml/7fl oz chicken stock
- salt and freshly ground black pepper
- handful fresh parsley, finely chopped, optional
Method
-
Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes.
-
Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.
-
Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes.
-
Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using.
