Jambalaya SERVES 6 PREP AND COOK TIME 45 MINUTES
2 tablespoons extra virgin olive oil 3 stalks (300g) celery, halved lengthways, cut into 1cm pieces 2 medium (400g) red capsicums, cut into 1cm pieces 2 medium (300g) onions, chopped 3 cloves garlic, chopped 2 jalapeño chillies or long green chillies, seeded, chopped 2 (250g) chorizo sausages, sliced 2 (350g) chicken thigh fillets, cut into thin strips 1½ cups (300g) arborio rice 1 tablespoon smoked paprika 1 teaspoon ground chilli 1 litre (4 cups) chicken stock 400g can crushed tomatoes 2 cups (500ml) water, approximately 2 spring onions, sliced thinly lemon wedges and baguette, to serve 1 Heat oil in a large non-stick frying pan over medium-high heat. Cook the celery, capsicum, onion, garlic and chopped chilli, stirring, for about 5 minutes or until soft and fragrant. Remove to a bowl. 2 Add the chorizo to the hot pan; cook for about 2 minutes or until some fat renders out and it starts to become golden. Add the chicken and stir for about 3 minutes or until the chicken has some browned bits. The chicken does not need to be cooked through at this point, as it will simmer in the sauce. 3 Return celery mixture to the pan and add the rice. Cook, stirring, for 2 minutes, then add paprika and ground chilli; stir until fragrant. Add stock and tomatoes. Bring to the boil, then reduce heat; allow to simmer for about 20 minutes or until the rice is just tender, adding water as needed. Season to taste. 4 Scatter with spring onion and serve in the pan with lemon wedges andslices of baguette.
Not suitable to freeze or microwave.