Wednesday, 8 August 2012

Jambalaya with Chicken and Chorizo

I have made a batch of chorizo using minced veal and I'm dying to test it out.

Jambalaya with Chicken and Chorizo

1 tbsp olive oil
6 boneless and skinless chicken thighs
1 onion , diced
2 garlic cloves , crushed
75g homemade veal chorizo, sliced
1 tsp black pepper
1 tsp paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp dried oregano
2 cups long-grain rice (I'm using Basmathi)
400g can plum tomatoes
2 cups chicken stock
salt, to taste

Season chicken pieces with a little salt and pepper.
Heat oil in a large frying pan and brown the chicken until golden.
Remove and set aside.

Into the same pan, tip diced onion and cook until soft.
Add the garlic, chorizo and the spices. Cook for a further 5 minutes.

Stir in the chicken back into the pan along with the rice.
Add the tomatoes and stock. Season well.
Cover and simmer for about 20-25 minutes.