Joe?s Chicken and Chorizo Jambalaya

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!!