Preparation: 1 hour
Cooking Time: 1 hour 30 minutes
- olive oil
- 300g/10½oz chorizo, ideally raw, cut into small chunks
- 6 boneless and skinless chicken thighs, quartered
- salt and pepper
- 2 onions, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 red peppers, deseeded and finely chopped
- 2 garlic cloves, peeled and thinly sliced
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tbsp finely chopped fresh oregano
- 1 bay leaf
- 600ml/20fl oz/2½ cups chicken stock
- 1½ cups long-grain rice
- Heat a little oil in a large, heavy-bottomed saucepan over a medium heat and fry the chorizo until the meat is crisp and the oil is copper-coloured. Using a slotted spoon, remove the chorizo and set aside.
- Add the chicken to the pan and brown on both sides, seasoning with salt and pepper as you go. You’ll need to do this in batches. Remove from the pan and reduce the heat.
- Add the onions, celery, peppers and garlic, season with salt and pepper, and cover. Cook for 20 minutes until soft.
- Add the cayenne, paprika, oregano, bay leaf and stock, and bring to a boil. Return the meat to the pan and gently simmer for 30 minutes.
- Add the rice, stir, cover and cook for 15 minutes, then take off the heat and leave for 5 minutes with the lid still on. Check for seasoning. If leaving for longer, keep warm in a very low oven (110°C/225°F/Gas mark ¼ or lower).
- Serve the jambalaya with Tabasco sauce.
Pairing suggestion: Martell XO