Chicken and Chorizo Jambalaya
Cooking Instructions
- 1
Finely chop onions and celery. Dice peppers and put all to the side.
- 2
Cut and season the chicken and cut the chorizo. Add chicken to a large dutch oven pan with olive oil and leave for 6-8 mins on a medium high heat, add the chorizo about a quarter way through. After 6-8 mins Chicken may not be fully cooked through at this point and this is ok - it'll be white. Remove them and set aside ensuring you keep the oil.
- 3
Add a tbsp more olive oil to the pan and add the vegetables to the pan for 6 mins to soften.
- 4
Then add meat to the mixture again and add all the powder spices. Add the minced garlic and Worcestershire sauce. Then add the tomato puree and leave for a few mins before adding the canned chopped tomato.
- 5
Add the chicken stock and mix. Add the rice, mix for a bit then cover and leave for 20 minutes.
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