Chicken and Chorizo Jambalaya with Peppers

cook 30 mins
  • 175 g (6 oz) long-grain rice
  • 1 tablespoon olive oil
  • 250 g (8 oz) piece of chorizo sausage, cut into chunky slices
  • 1 onion, chopped
  • 375 g (12 oz) boneless, skinless chicken breasts, cut into chunks
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 green pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2 celery sticks, chopped
  • 2 tablespoons cold water
  • 1 tablespoon cornflour
  • 600 ml (1 pint) chicken stock
  • 400 g (13 oz) can chopped tomatoes
  • salt and pepper
  • 4 tablespoons chopped parsley
  • Bring a saucepan of lightly salted water to the boil and cook the rice for 15 minutes until tender, then drain.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the chorizo, onion and chicken over a medium heat, stirring occasionally, for 10 minutes until browned and cooked through. Add the peppers and celery and cook, stirring occasionally, for a further 5 minutes.
  • Blend the measurement water with the cornflour, then stir into the stock, add to the pan with the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes before adding the cooked rice. Season generously with pepper.
  • Serve garnished with the parsley, accompanied by crusty bread and salad, if liked.
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