Jambalaya

Ingredients: serves 3-4

250g long grain rice

1 red pepper, chopped

1 yellow pepper, chopped

3 celery sticks, chopped

1 onion, chopped

pack of mushrooms, sliced

2 cloves of garlic, finely chopped

1 chilli, finely chopped

8 tomatoes, diced

3 chicken thighs, diced

3 cooking chorizo sausages, diced

small cooked prawns

1/2 tea sp of paprika

splash of Worcester sauce

bay leaf

approx 400ml chicken stock

black pepper

olive oil

hot chilli sauce, to serve

• In a large non stick pan fry the chicken thighs in a little olive oil until browned. Add the chorizo and cook for another minute. Remove the chicken and chorizo from the pan and set aside.
• Add the onion, garlic, peppers and celery to the pan and cook until starting to soften. Then add the mushrooms and continue to fry for a minute or two.
• Add the chicken and chorizo back into the pan, followed by the paprika, Worcester sauce, diced tomatoes, bay leaf and some black pepper.
• Add the rice and stir well and then pour over the stock. Leave to cook for 15 minutes, stirring frequently until the rice is tender.
• Add the cooked prawns and stir through a couple of minutes before serving.
• Serve with a hot chilli sauce on the side for people to add according to taste.