Chicken Drumstick Jambalaya

cook 30 mins
  • 1 tablespoon sunflower oil
  • 8 chicken drumsticks, skinned
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, sliced
  • 1 red chilli, deseeded and chopped
  • 1 green pepper, cored, deseeded and chopped
  • 75 g (3 oz) chorizo sausage, sliced
  • 250 ml (8 fl oz) American long grain rice
  • 500 ml (17 fl oz) chicken stock
  • 1 bay leaf
  • 3 tomatoes, cut into wedges
  • dash of Tabasco sauce
  • salt and pepper
  • Heat the oil in a large pan. Cut a few slashes across the thickest part of the drumsticks, add them to the pan and fry over a high heat for 5 minutes, turning occasionally. Add the onion, garlic, celery, chilli and pepper and cook for a further 2–3 minutes or until softened.
  • Add the chorizo, fry briefly, then add the rice, stirring to coat the grains in the pan juices. Pour in the stock, add the bay leaf and bring to the boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally, until the stock has been absorbed and the rice is tender.
  • Stir in the tomatoes and Tabasco sauce and season to taste. Heat through for 3 minutes before serving.
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