Chicken and Choriza Jambalaya
225g chorizo sausage (1/2 lb) cut into thin slices
4 skinless, deboned chicken breasts, cut into bite size pieces
1 large onion, chopped
2 green peppers (one red one green) chopped
3 garlic cloves, crushed
2tbls olive oil (30ml)
600ml chicken stock (1pt)
2 cups long-grain white rice
2 tsp chopped fresh thyme
salt to taste
- Heat the oil over a medium heat in a large pot.
- Add the sausage and the chicken and fry for 5 minutes or untill the chicken is just cooked through.
- Add the onions, green pepper and garlic and fry while stirring for 1 minute.
- Pour in the stock then stir in the thyme and rice.
- Bring to the boil then reduce the heat, cover the pot and let simmer till the stock has been absorbed and the rice is cooked through.
- Once cooked season to taste and serve.
To me this must be one of the ultimate comfort food recipes, it hits all the right spots and is completely delicious.
If you have any trouble with converting any of the amounts in this, or any other, recipe then have a look at this very useful converstion chart .
If Chorizo is not available in your area you can use any other spicy, smoked sausage as a substitute.
For those days you want to splash out you can also add some cleaned, shelled prawns to the Jambalaya when you add the rice to turn this into a real dinner party dish.
