Chicken and sausage jambalaya

A one-pot Louisiana rice dish of chicken and smoky sausage cooked with the Cajun 'holy trinity' of onion, celery and pepper. Warmly spiced, filling, and only one pan to wash.

Ingredients

• 15 ml Vegetable oil
• 500 g Chicken thighs, boneless, cut into bite-sized pieces
• 150 g Chorizo, sliced (stands in for andouille sausage)
• 1 Onions, chopped
• 0.2 Celery, 2 sticks, chopped
• 1 Peppers, green, chopped
• 0.2 Garlic, crushed
• 5 g Smoked paprika
• 2 g Dried thyme
• 1 g Dried oregano
• 2 g Chilli powder
• 1 g Bay leaves, about 2 leaves
• 300 g Basmati rice, rinsed
• 400 g Chopped tomatoes
• 1 Vegetable stock cubes, made up with 600ml boiling water
• 3 g Salt
• 3 Spring onions, sliced
• 10 g Fresh parsley, chopped

Method

1. Heat the oil in a large lidded pan or casserole. Brown the chicken pieces all over, then add the chorizo for a couple of minutes until it releases its oil. Lift both out with a slotted spoon.
2. Add the onion, celery and pepper to the pan and cook until soft, then stir in the garlic, paprika, thyme, oregano and chilli powder for a minute.
3. Stir the rice into the veg until coated, then add the tomatoes, stock, bay leaves, salt and the chicken and chorizo. Bring to the boil.
4. Turn the heat right down, cover tightly and cook without lifting the lid until the rice is tender and has absorbed the liquid.
5. Take off the heat and leave covered for 5 minutes, then fluff up with a fork, pick out the bay leaves and scatter with spring onions and parsley.