JUMPIN’ JAMBALYA

Serves 4-6

3 tbsp olive oil

185g/6oz/1 cup rice

1 onion, finely chopped

2 garlic cloves, crushed

1 red pepper, chopped

2 tomatoes, chopped

150g/5oz/2½ cups spicy chorizo (Spanish-style smoked sausage), chopped

2 large chicken fillets, chopped into bite-sized pieces

1 pinch of saffron threads

¼ tsp cayenne pepper

¼ tsp tumeric

1 tsp of paprika

½ tsp Cajun seasoning

500ml/17 fl oz/2 cups chicken stock Salt and black pepper

1 lemon, cut into wedges

1 Heat the oil in a large, deep frying pan over a medium heat, add the uncooked rice and fry for one minute. Add the onion, garlic, pepper, tomatoes, chorizo and the chicken. Fry the mixture, stirring, for five minutes.

2 Add the saffron, cayenne pepper, tumeric, paprika and Cajun seasoning. Stir to coat.

3 Stir in the chicken stock. Reduce the heat, cover with a lid and simmer for 20-25 minutes, stirring a few times throughout, until all the stock has been absorbed. Season with salt and pepper.

4 Squeeze over a bit of lemon juice and serve hot.

Per Serving 406kcals, 20.8g fat (5.7g saturated), 30.5g carbs, 3g sugars, 23.4g protein, 1.9g fibre, 0.629g sodium