Jambalaya

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 2 teaspoons paprika
• 1 teaspoon chili powder (more or less to your taste)
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 1 pinch salt
• 8 ounces chicken breasts, cubed
• 4 -5 ounces chorizo sausage, cut into chunks
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 9 ounces long grain rice
• 1 (400 g) can chopped tomatoes
• 500 ml chicken stock

Recipe

• 1 in a small frypan, "dry fry" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to "pop".
• 2 using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. set aside.
• 3 heat a large, heavy base fry pan over low heat. add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. add the onion and garlic and cook until softened.
• 4 add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
• 5 turn heat to low and cover, allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.