CHICKEN & CHORIZO JAMBALAYA  (serves 4)

Ingredients :

1 tbsp olive oil

1 onion, finely chopped

2 boneless, skinless chicken breasts, finely sliced

100g chorizo sausage

a pinch of red chilli flakes

2 sweet peppers, your choice of colours, deseeded and roughly chopped

1 courgette, quartered and diced

4 cherry tomatoes, halved

2 large mushrooms, sliced

1 tsp dried thyme

1 tsp sweet smoked paprika

half a tsp paprika

zest and juice of half a lemon

400g can chopped tomatoes

250g long grain rice 

200ml low salt chicken stock

sea salt and freshly ground black pepper

a handful of fresh parsley, chopped.

Method :

1.  Heat the oil in a huge deep frying pan (it needs to be big, because there's a lot to fit into it!) and fry the chopped onion until softened, with a pinch of sea salt to bring out the moisture.

2.  Increase the heat under the pan and add the chicken, chorizo and chilli flakes. Cook until the chicken has lost all evidence of pinkness.

3.  Add the thyme, smoked paprika and paprika and stir to combine.

4.  Add the peppers, courgette, cherry tomatoes, mushrooms, lemon juice and zest. On the same high heat, cook but stir gently so as not to break up the vegetables, until the vegetables have begun to soften and reduced in size.

5.  Add the tinned tomatoes, stock cube and 200ml of water. Stir to combine and bring to the boil.

6.  Add the rinsed rice, stir through and bring back to the boil. Place a lid on the pan and reduce the heat to a simmer.  Cook gently - stirring occasionally to prevent any burning underneath the mixture - until the rice has cooked and is tender.  Taste for seasoning and adjust if necessary.

7.  Sprinkle with chopped parsley and serve.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk