Wednesday, May 23, 2007

Chicken Jambalaya

2 boneless, skinless chicken thighs (9oz/250g in total) cut into bite size pieces
4 oz (110g) chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces
1-2 tablespoons olive oil
1 medium onion, cut into 1/2 inch (1 cm) slices
2 cloves garlic, crushed
2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal
1 green chili, deseeded and finely chopped
1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices
6 fl oz (175 ml) white basmati rice
about 1 pint (570 ml) hot chicken stock
1 teaspoon Tabasco sauce
3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
1 bay leaf
salt and freshly milled black pepper

First, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove from the pan to a plate and set aside. Then add a tablespoon of of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery chilli and sliced pepper. Continue to fry for 4-5 minutes, until the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if necessary.
Now stir in the rice to get a good coating of oil, then add the Tabasco sauce to the pint (570 ml) of hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, cover and let it barely simmer for 20 minutes. Then, check the rice is cooked and add a little more stock, if necessary. Cover for another 5 minutes and serve.

This is a favourite recipe of mine, and is always a hit in our house.

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