Chicken & Chorizo Jambalaya

Thu, 16 April 2020

Ingredients

1 chicken breast, diced

100g chorizo, skinned and sliced

drizzle of oil

½ red pepper, diced

½ green pepper, diced

1 stalk of celery, peeled and diced fine

1 small onion, diced

½ red chilli, chopped fine

1 ½ tbspn smoked paprika

150g long grain rice

400g chopped tomatoes (1 tin)

300ml water

1 chicken bouillon stock cube, crumbled

1 lime

2 scallions, sliced

handful fresh coriander, chopped.

 

Method

Lightly heat a small pot or deep frying pan.

Add the oil followed by the chorizo and the chicken.

Season lightly with salt and pepper.

Once you’ve some colour on the chicken add in the vegetables and cook until soft. Approximately 3-4 minutes.

Add in the smoked paprika and mix well followed by the rice, tomatoes and water.

Bring to the boil, add in the stock cube and mix it well.

Simmer for 13 minutes then add in the scallions and coriander.

Serve.