Chicken and chorizo jambalaya

• Chicken thigh fillets500 g
• Chorizo ring150 g
• Basmati rice300 g
• Peppers2 peppers
• Brown onions150 g
• Chopped tomatoes (tin)1 tin
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the chicken thighs into chunks and slice the chorizo. Brown them together in a large pan with a lid over a medium-high heat for 6 minutes.500 g chicken thigh fillets150 g chorizo ring
2. Chop the onion and peppers and add with 2 teaspoons of paprika, a teaspoon of dried thyme or mixed herbs and a pinch of chilli flakes. Cook for 5 minutes.2 peppers150 g brown onions
3. Stir in the rice, the chopped tomatoes, the crumbled stock cube and 700 ml of water.300 g basmati rice1 tin chopped tomatoes1 cube
4. Bring to the boil, cover and simmer on a low heat for 20 minutes, until the rice is tender and the liquid has been absorbed. Rest for 5 minutes before serving.

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