Chicken jambalaya Recipe

Name: Chicken jambalaya
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: serves: 2
Ingredients: 450g boneless skinless chicken thighs, chopped into 2 or 3 pieces per thigh; 125g chorizo sausage, skin removed, medium sliced, halved if large; 125g cooked king size prawns; 1 medium onion, roughly chopped; 1 red pepper, roughly chopped; 1 tablespoon dried mixed herbs; 1/2 to 2 teaspoons chilli powder, depending on how hot you like it; 1 tablespoon oil; 150g risotto rice; 250 to 500ml chicken stock

Ingredients

450g boneless skinless chicken thighs, chopped into 2 or 3 pieces per thigh
125g chorizo sausage, skin removed, medium sliced, halved if large
125g cooked king size prawns
1 medium onion, roughly chopped
1 red pepper, roughly chopped
1 tablespoon dried mixed herbs
1/2 to 2 teaspoons chilli powder, depending on how hot you like it
1 tablespoon oil
150g risotto rice
250 to 500ml chicken stock

PREP TIME 5m	COOK TIME 1h20m	TOTAL TIME 1h25m
YIELD serves: 2

Instructions

Preheat oven to 180 C / Gas 4.
Heat the oil in a large ovenproof pan. Add the onions and fry for a minute on medium heat, stirring. Add the chicken. Stir and cook until browned. Add the peppers and the chorizo (may need separating) and cook for another minute.
Add 250ml of stock, herbs and chilli. Stir. Bang in the oven for 45 minutes.
Take out and add rice. Stir. Put back in oven.
After 10 minutes, have a look. If it has dried out, add more stock. Put back in oven.
After 20 minutes, add prawns. Stir. Put back in oven for 5 minutes.
Serve and enjoy. No need for anything else!