Spicy Chicken Jambalaya


Serves 6

Ingredients
225g chicken breast fillests
175g piece bacon
2 tablespoons olive oil
1 large onion, peeled and chopped
2 garlic cloves
2 sticks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried thyme
1 teaspoon mild chilli powder
½ teaspoon ground ginger
2 teaspoons tomato paste
2 dashes of Tabasco sauce
750ml chicken stock
300g easy-cook rice
115g chorizo sausage, sliced
2 tablespoon chopped fresh flat leaf parsley

Method
  • Cut the chicken into 2.5 cm cubes
  • Trim any fat of the bacon and then cut into 1 cm cubes
  • Heat 1 tablespoon of the olive oil in the pan, add the onion and fry gently for 5 minutes
  • Add the garlic, celery, thyme, chili powder and ginger and cook for 1 minute, transfer to slow cooker and set to high
  • Heat the remaining oil in the pan, add the chicken pieces and fry until lightly browned and transfer to slow cooker, add bacon
  • Add the tomato paste and tabasco sauce to the chicken stock and stir well, add to slow cooker.
  • Cook on high for 1 ½ hours on high
  • Sprinkle the rice into the pot and stir to mix.
  • Cook on high for 45 minutes to 1 hour or until the rice is almost tender and most of the stock has been absorbed. Add water or stock if the mixture is dry
  • Stir in the chorizo and cook on high for a further 15 minutes or until heated through. Stir in the parsley


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