Chicken & Chorizo Jambalaya

Method

Heat 1 tablespoon of oil in a flameproof casserole or heavy-based saucepan that has a lid and add the sausage slices. Cook for 1–2 minutes until lightly browned. Remove from the pan with a slotted spoon and set aside. Add the chicken and cook over a medium-high heat for 4–6 minutes or until golden on all sides. Remove with a slotted spoon and set aside.

If needed, add another tablespoon of oil to the pan, then cook the onion, pepper and celery for 4–6 minutes over a medium heat until softened but not coloured (if needed add a splash of the stock to prevent sticking). Stir in the flavour bomb and then add the rice. Stir until well coated in the spices. Add the tinned tomatoes and stock, stir and return the chicken, sausage and any resting juices to the pan. Season and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer for 18-20 minutes, or until the chicken is cooked through.

Remove the lid, stir in the parsley. Replace the lid, ensuring it’s on tightly, remove from the heat and allow to rest for 5-10 minutes.

Serve in warmed bowls, scattered with the spring onion greens and some extra parsley. Add a dash of hot sauce or Tabasco if you like a bit more heat.