Southern-style Jambalaya

Serves 6


6 boneless, skinless chicken thighs

100g /4oz chorizo (we like picante)

1 tbsp olive oil

1 large onion, roughly chopped

4 slender celery sticks, cut into 1cm slices

2 small green peppers, deseeded and cut into 2cm chunks

5 large ripe vine tomatoes (about 475g)

3 garlic cloves, peeled and crushed

1 tbsp paprika

¼ tsp cayenne pepper

1 tsp dried thyme

1 tsp dried oregano

2 bay leaves

200g/7oz long-grain rice

450ml/¾pint chicken stock, made with 1 chicken stock cube

100g cooked peeled king prawns, thawed if frozen

6 spring onions, sliced (including lots of green)

flaked sea salt

freshly ground black pepper


Cut the chicken into bite-sized pieces, removing excess fat, and season with salt and pepper. Skin sausage and cut into 5mm slices. Heat oil in a large non-stick frying pan and fry chicken for 3 mins over a medium heat until lightly coloured. Add chorizo and cook for 30 secs more, then transfer chicken and chorizo with tongs to a large plate or tray.

Discard most of the oil from the pan. Return to a low heat. Stir in onion, celery and green peppers. Cook for 8–10 mins until softened.

Skin tomatoes, cut in half, remove green stem ends, roughly chop. Stir crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into frying pan and cook for 20–30 secs, stirring. Increase heat and add chopped tomatoes and any juice on the board. Cook for 5 mins or until tomatoes are well softened, stirring. Return chicken and chorizo to the pan, add rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 mins or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. Stir in the prawns and spring onions and cook for about 2 mins more or until the prawns are hot, then serve.

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