Jambalaya

Method

1. 1

   Shred 700 g chicken, slice 450 g chorizo and heat 2 tbsp oil in a frying pan. Fry each separately until well browned, then set aside.

2. 2

   Chop 1 yellow onion, 3 garlic cloves, 4 celery stalks, 2 red bell peppers and 1 jalapeño. Heat 2 tbsp oil in a pot. Fry the onion first for 2 min on high heat. Add the chopped vegetables and fry on medium heat for at least 4 min.

3. 3

   Add 2.5 dl rice and 1 tbsp tomato purée and stir well.

4. 4

   Pour in 500 g crushed tomatoes, 1 litre water, 1 chicken stock cube and some salt.

5. 5

   Season with 1 tsp oregano, 1 tsp thyme and 1 tsp paprika.

6. 6

   Add 1 can of sweetcorn, 1 tbsp chilli sauce, and the fried chorizo and chicken with the fat from the pan.

7. 7

   Stir and simmer for at least 20 min. Add more water if needed.

8. 8

   Taste and add more salt and chilli sauce if you like. The rice should not be al dente. Serve!