Chicken Jambalaya 3 tbsp vegetable oil 900g/2lb chicken, chopped into small chunks 1 onion finely chopped 2 red

or green peppers, seeded and chopped 2 garlic cloves, chopped finely 275g/10 oz long grain rice 2 tbsp tomato puree 1tsp dried thyme 1tsp dried oregano tsp dried chilli flakes or chilli sauce (optional) 225g/8oz chorizo sausage cut into chunks 1 tin chopped tomatoes

570ml/1 pint chicken stock

3 spring onions chopped finely

Heat the oil in a large pot over a medium-high heat. Cook the chicken until lightly browned, stirring frequently. Remove with a perforated spoon and transfer to a plate.

Reduce the heat to medium. Add the onion and peppers. Cook for 5 mins or until soft. Add the garlic and cook for 1 min. Add the rice and cook for 5 mins stirring constantly.

Add the tomato puree, thyme, oregano, chilli, chorizo, and tomatoes. Season with black pepper. Cook for 2-3 mins.

Return the chicken and any juices to the pot. Stir in the hot stock. Bring to the boil, then cover and simmer for 25 mins over a low heat, or until the rice is tender.

Remove from the heat. Sprinkle with spring onions and leave to stand for 10 mins before serving.