Jambalaya

1. 1

   Mince the garlic and onion, then cut the green pepper and tomato (unpeeled) into 2 cm cubes.

2. 2

   Slice the chorizo into 1 cm thick rounds.

3. 3

   Cut the chicken thighs into 3 cm cubes, and coat in the 4 listed spices and salt and pepper.

4. 4

   Boil 2 cups of water in a small pot, and dissolve the soup stock cubes.

5. 5

   Once dissolved, turn the heat down very low.

6. 6

   Lightly fry the onions and garlic in butter and olive oil.

7. 7

   Add the chopped chicken and chorizo and fry, then add in the 1/2 teaspoon of salt.

8. 8

   Add the rice and lightly fry, then add and very briefly fry the tomato.

9. 9

   Add the Step 2 soup stock water.

10. 10

    Bring to a boil a second time, cover with a lid, reduce the heat to low, and cook for 15 minutes.

11. 11

    Stir in the green pepper, cover with the lid again and cook for another 3 mintues.

* Per serving · 4 servings · Values may vary.

No additional tips available.