Chicken & chorizo jambalaya

The magic of chorizo dances in this delicious dish like no other, jazzing up the chicken and adding another level of flavour to the vegetables and rice

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

3 cup UNCLE BEN’s® Long Grain Rice

1 1/2 tablespoon olive oil

400 gram chicken thighs, cut into bite-size pieces

2 chorizo, sliced

1 onion, diced

2 celery sticks, diced

1 red capsicum, seeds removed, diced

1 green capsicum, seeds removed, diced

4 clove garlic, minced

1 tablespoon sweet paprika

1 tablespoon fresh thyme, finely chopped

2 tablespoon fresh oregano, finely chopped

1/2 teaspoon cayenne pepper (optional)

2 1/2 cup chicken stock

400 gram can diced tomatoes

2 teaspoon sugar

sea salt

handful fresh parsley leaves, finely chopped

Method

1.Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

2.Meanwhile, heat olive oil in a saucepan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

3.Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper; stir and cook for another 2 minutes until fragrant.

4.Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.