Chicken and Chorizo Jambalaya

Jambalaya, the perfect mixed-up rice dish with an American Deep South twist. Easy to cook, it’s a great way to spice up your week.

Serves - 4; Preparation - 10mins; Cooking Time - 35mins; Chilli Rating - 1

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.

How to create it:

  1. To start, heat the oil in a large frying pan. Add the chicken and chorizo and cook for 3-5 mins until golden red in colour.
  2. Add your green pepper, celery and the jar of Jambalaya Paste, mix thoroughly and cook for about 2-3 mins.
  3. Now it’s time to add your rice and mix everything until it’s all evenly coated. Then pour in 500ml of boiling water – and that’s pretty much it. Let it simmer for about 15-20 mins or until the rice is cooked through and the liquid has been absorbed. If you need to, add a touch more water to cook the rice until tender.
  4. On serving, sprinkle with freshly chopped parsley and serve alongside a fresh green salad, fresh lime wedges and wait for the smiles.

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.