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
less than 30 mins
10 to 30 mins
- 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
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.