Chicken Jambalaya

Ingredients

• 250 g boneless, skinless chicken cut into bite-sized pieces
• 100g chorizo sausage, peeled and cut into 2 cm pieces
• 1-2 tablespoons olive oil
• 1 red onion, roughly chopped
• 2 cloves garlic, crushed
• 1 fennel bulb, roughly chopped (optional)
• 1 green chilli, deseeded and finely chopped, or 1/2 tsp cayenne pepper
• 1 yellow pepper, sliced (red or green can be used, or a bit of each!)
• 100g brown basmati rice, soaked for 20 mins before hand and well drained
• 20 fl oz hot chicken stock
• 1 teaspoon Tabasco sauce
• 3 medium tomatoes, peeled and chopped
• 1 bay leaf
• salt and black pepper
• 1 tablespoon roughly chopped fresh flat-leaf parsley

Method:

1. Heat the frying pan and brown the pieces of chorizo sausage over a high heat without adding any fat. Remove from the pan to a plate and set aside.
2. Heat 1 tbsp oil, brown the chicken all over and transfer that to the plate with the chorizo.
3. Fry the onions for 2-3 minutes until starting to brown, then return the chorizo and chicken to the pan and add the garlic, fennel, chilli and sliced pepper. Cook for about ten minutes.
4. Stir in the rice to coat with of oil, then add the chopped tomatoes, bay leaf, hot chicken stock and Tabasco. Season with salt and black pepper.
5. Let it simmer over a low heat for 20 minutes, covered. Check the rice is cooked - add a little more stock if necessary. Cover with a lid for 5 more minutes, then serve sprinkled with the chopped parsley.