Saturday, October 18, 2014

Chorizo and Chicken Jambalaya

I think I explained on a previous post, about a year ago with my "easy jambalaya recipe", what a jambalaya is- basically an American deep south version of a risotto essentially! I have made this jambalaya using chorizo, instead of the andouille sausage that traditionally would be used. This is essentially the perfect midweek meal- all cooked in the same pot, takes 5 minutes to prep, and less than half an hour to cook. Really cheap to make too- I mean the chorizo is a little pricey but the other ingredients are as cheap as chips.

Chorizo and Chicken Jambalaya (serves 2)

25g butter
1 red onion, diced
2 garlic cloves, peeled and diced
1 celery stick, finely chopped
Large handful fresh coriander (plus extra for garnish)
130g chorizo, sliced
1 tsp chilli flakes
2 tsp smoked paprika
¼ tsp mixed herbs
170g long grained rice
700ml chicken stock
230g tin chopped tomatoes
110g leftover roast chicken
1 green pepper, seeded and sliced
Salt and pepper to taste

1. Fry onions, garlic, celery, coriander and chorizo in the butter for 7 minutes. Add the chilli flakes, smoked paprika, mixed herbs and rice, and fry for a further 1 minute, coating the rice in the lovely chorizo oils and spices.
2. Add the stock, tinned tomatoes and chicken, and cook on a medium heat for 20 minutes, stirring often. 10 minutes before the end of cooking, add the green peppers. Season to taste, and serve with extra fresh coriander on top. 

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