What you’ll need:
1 x tbsp Oil
3 x Chicken Breasts, cut into large chunks
200g Chorizo, skinned and sliced
1 x Green Pepper, chopped
2 x Celery Sticks, de-stringed and sliced
1 x Jar Jambalaya Paste
300g Long Grain Rice
500ml Hot Water
To Garnish – handful roughly chopped flat leaf parsley.
Adding a splash of sriracha or tabasco sauce for an extra spicy kick.
For a rich and deliciously indulgent dish, stir through some cooked, peeled king prawns towards the end of cooking.