Chicken Jambalaya

📝 Ingredients

• 2 tbsp sunflower oil
• 350 g skinless chicken breasts
• 100 g cooking chorizo
• 2 tsp Cajun seasoning
• 1 onion
• 2 sticks of celery
• 1-2 cloves of garlic
• 1 red pepper
• 1 yellow pepper
• 400 g basmati rice
• 1 litre chicken stock
• 1 400g tin chopped tomatoes
• Tabasco sauce (to taste)
• Salt & pepper

👨‍🍳 Instructions

1. 1--- Start by preparing the meat and vegetables. ---
2. 2Chop the chicken breast (350g) into bite-sized pieces.
3. 3Slice the chorizo (100g).
4. 4Peel and finely chop the onion (1 onion).
5. 5Thinly slice the celery (2 sticks) - I like to run a peeler along the back of the celery stick to remove the stringy bits.
6. 6Peel and crush the garlic (1-2 cloves).
7. 7Remove the seeds from the peppers (1 red and 1 yellow) and then thinly slice them.
8. 8--- Cook the jambalaya ---
9. 9Heat the sunflower oil (1 tbsp) in a large saucepan over the moderately high heat. Add the chopped chicken breast and cajun seasoning (2 tsp) and fry for 4-5 minutes until the chicken has browned, stirring regularly. Add the chorizo and fry for a few more minutes until the oil is released (you'll know this has happened as the oil in the pan will have a more reddy/orange colour). Remove the chicken and chorizo from the pan and set aside.
10. 10Add the onion, celery and garlic to the pan and fry for 2 minutes. Add the peppers and fry for another 2-3 minutes. Add the basmati rice (400g), stir well and cook for a further 1 minute.
11. 11Add the chicken stock (1 litre), return the chicken and chorizo to the pan and stir. Bring the pan to the boil, then reduce the heat, cover and simmer for 8 minutes.
12. 12Add the chopped tomatoes (400g tin) and cook for a further 5-10 minutes until the rice is tender and the chicken is cooked through. Add a little Tabasco to your own taste (see note 1), season with salt and pepper, and serve.