Mon, 5 November 2018
Joe’s Chicken and Chorizo Jambalaya
2 tbsp olive oil
500g diced chicken breast
200g cooking chorizo, sliced
2 onions, finely sliced
4 garlic cloves, crushed
2 red peppers, sliced
2 celery sticks, chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
100g diced pineapple
½ small pack parsley, chopped
4 spring onions, sliced on a diagonal
Heat the oil in a heavy-based pan on a medium-high heat. Season the chicken, add to the dish and cook for 4 mins until it starts to brown, stirring occasionally so it doesn’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano , and cook for 2 mins more.
Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil , and simmer for 20 minutes, stirring occasionally, until rice is nice and soft. Now add the pineapple and mix through.
Divide into 4 bowls, garnish with parsley and enjoy!!
