Jambalaya de Pollo y Chorizo

Ingredientes

• 2 tablespoons oil for frying
• 200 grams (7 oz) chorizo (from a ring, sliced into coins)
• 600 grams (21 oz) skinless boneless chicken breast or thighs (roughly 3 breasts)
• 1 large onion (roughly 180g/6 oz)
• 2 sticks celery (roughly 150g/5 oz)
• 1 green bell pepper
• 1 red bell pepper
• 3 teaspoons garlic paste/fresh, chopped garlic
• 1 - 1 1/2 tablespoons cajun spice (1 tbsp for mild, 1 1/2 for spicier but not hot)
• 1 teaspoon smoked paprika
• 250 grams (9 oz) long grain rice (washed and drained)
• 400 grams (14 oz) tinned chopped tomatoes
• 750 millilitre (3 cups) chicken stock (made with two stock cubes)
• 180 grams (6 oz) prawns (add more if you like)
• 150 grams (5 oz) pineapple chunks from a tin (optional) (add more if you like)
• 100 grams (3.4 oz) peas (optional)
• 2 spring onions (for garnishing)
• lemon/lime juice for serving (optional)

Preparación

1. 1

   Prepare the ingredients by slicing the chorizo into rings, cutting the chicken into bite-sized chunks, dicing the onion, celery, red and green peppers and thoroughly rinsing and draining the rice.

2. 2

   Heat the oil over medium heat and fry the chorizo rings until they release their colour and flavour into the oil, becoming slightly crisp around the edges. Approximately 2 minutes. Remove the chorizo from the oil and set aside.

3. 3

   Add the chicken cubes to the oil and sauté until lightly browned and cooked through. Around 6-8 minutes. Be careful not to overcook. Remove the chicken from the oil and set aside.

4. 4

   Add the chopped onion and celery, cooking for 3-4 minutes until slightly softened and showing a bit of colour.

5. 5

   To the onion and celery mixture, add the diced red and green peppers, garlic, Cajun spice and smoked paprika. Sauté for an additional 3-4 minutes.

6. 6

   Next, return the cooked chorizo and chicken to the pot, then add the rice, tomatoes and chicken stock.

7. 7

   Give everything a good stir, ensuring to scrape the bottom of the pot to loosen any bits stuck to the bottom.

8. 8

   Bring it up to a gentle simmer, then tightly place the lid on. Reduce the heat to its lowest setting and let it cook for 40 minutes until the rice is done and most of the liquid has evaporated. Check the water level regularly and give it a quick stir to ensure it's not sticking. Add more water or stock if needed.Test for seasoning and add more if needed.PLEASE READ NOTES SECTION BELOW

9. 9

   Lastly, add the prawns and optional peas and pineapple chunks. Stir it into the Jambalaya and place the lid back on. Cook for a further 5 minutes and then switch off the heat. Without removing the lid, allow the Jambalaya to rest for 5-10 minutes off the heat before serving.

10. 10

    Serve with thinly sliced spring onions and a squeeze of lemon or lime juice.