There are a million ways to make jambalaya, but I find this recipe always serves up an easy, mid-week meal with minimal washing up.
- 500g chicken thighs (boneless, for convenience)
- Chorizo, to taste (I used the sliced variety)
- 1 stick celery
- 1 onion
- 2 bell peppers
- 1 clove of garlic
- Chicken stock (check it’s gluten-free, I use Knorr)
- 300g rice
- Cayanne pepper
1. Fry chicken in a little oil in a large pan until the chicken browns. Remove chicken from pan and set aside.
2. Fry chopped onion, peppers, garlic and celery together for about 5 minutes. Add cayanne pepper, paprika and cumin. As spices lose their flavour the older they are, I recommend adding a little, then tasting when the rice is in and adding more to taste. You don’t want to make it too bland or too overpowering!
3. Return the chicken to the pan and add rice, stirring so the rice absorbs some of the liquid. Add ½ litre of stock to the pan and stir to stop the rice sticking to the bottom. Bring to the boil then cover and set to a low heat, stirring occasionally, for around 8-10 minutes.
4. After the stock has been absorbed add some more stock (approximately another 1/4 – 1/2 litre), a little at a time, until the rice is cooked. I like it when it’s somewhere in between a dry rice dish and a soupy rice dish.