chicken chorizo jambalaya

Ingredients chicken chorizo jambalaya

6 Chicken Fillets (diced)
1 Ground Black Pepper
1 Cayenne Pepper
1 Olive Oil
300 grams Chorizo Sausage (cut up into 1cm slices)
1 large Onion
1 Green Pepper (deseeded and roughly chopped)
1 Red Pepper (deseeded and roughly chopped)
1 large Onion (peeled and roughly chopped)
4 Bay Leaves
4 Sprigs of Thyme
6 clove Garlic
2 Fresh red chillies (deseeded and finely chopped)
1 Tin Of Chopped Tomatoes
1 1/2 liter Chicken Stock
700 grams Long Grain Rice
20 Raw King Prawns (if you like them)

how to make chicken chorizo jambalaya

Season chicken with salt, pepper and a pinch of cayenne and then pour a fair bit of oil into a large deep pan.

Add chicken and chorizo over a medium heat... after 5 mins and browned on all sides, add onion, peppers, bay leaves, thyme and pinch of salt and pepper. stir & fry on a medium heat for about 10 minutes stirring now and again.

When the veg has softened, add your garlic & chillies stir for around a minute then add tinned tomatoes and chicken stock.

Bring everything to the boil, then turn heat down, put lid on and simmer for around 25-30 mins

Give everything a good stir every 3-4 mins.... let the rice cook until it is perfectly cooked.

if you like prawns add some in for last few mins to heat up if u have any