J A M B A L A Y A

I like chicken, I like rice, I like veggies. I like Jambalaya. It's kind of like Paella, without the pressure I guess. There's no Paella rice to get your head around and no scary seafood. It's got the spice of summer and the comfort of winter. YUM.

You will need:

Chicken breasts
Smoked Chorizo sausage
Onion
Garlic
Red pepper
Celery
Chilli
Bay leaves (if you have any)
Tinned tomatoes
Vegetable stock
Basmati rice (75g per person)
Curly parsley
And, salt and pepper

Slice the chicken into strips and fry in a tiny bit of oil. Add sliced sausage pieces. Fry for a few minutes. Then add the onions, garlic, pepper, celery and chilli and bay leaves. I haven't put quantities down because I don't follow any. Just take into consideration how many people you are cooking for and what veggies they like and which they don't like as much. When the vegetables have softened, add the tinned tomatoes and between 500ml-1litre of vegetable stock. Again, estimate how much you think will be necessary to cook the rice in (depending, obviously, on how much rice you are using). Remember, add a little bit at a time, you can always add more. Bring to the boil and simmer for 20 minutes. Then, add the rice. Stir it all together, put a lid on it and simmer until the rice is cooked, stirring every couple of minutes. When the rice is done, add the curly parsley, stir it all up and serve.