Chicken and Chorizo Jambalaya Bake

• 1 tbspolive oil
• 120gcooking chorizo, sliced
• 600gboneless skinless chicken thighs, cut into chunks
• 1onion, chopped
• 1red pepper, chopped
• 1green pepper, chopped
• 2celery sticks, chopped
• 3garlic cloves, crushed
• 2 tspsmoked paprika
• 1 tspdried thyme
• 1 tspdried oregano
• 400 gdried long-grain rice
• 1 x 400gtin chopped tomatoes
• 700mlhot chicken stock
• fine salt
• black pepper
• 4spring onions, sliced
• 15 gparsley leaves, torn
• hot sauce, for the adults (optional)

Method

1. 1Heat the oven to 180C fan. Heat the olive oil in a large ovenproof pan or casserole over a medium-high heat and fry the chorizo for 3 minutes until it has released its orange oil and crisped at the edges. Lift it out with a slotted spoon, leaving the oil behind.
2. 2Season the chicken with salt and pepper, add it to the chorizo oil and brown for 5 minutes, turning once. Add the onion, peppers and celery and cook for 6 minutes until starting to soften.
3. 3Stir in the garlic, smoked paprika, thyme and oregano for 1 minute, then add the rice and stir so every grain is coated in the spiced oil.
4. 4Pour in the chopped tomatoes and hot stock, return the chorizo, season lightly with salt and stir once. Bring to a simmer, then cover with a lid or foil and put it in the oven for 30 minutes.
5. 5Check the rice: it should be tender and have absorbed the liquid, with the top slightly crusted. If there is still a puddle, give it 5 more minutes uncovered. If the rice is still firm but dry, add a splash of boiling water, cover and cook for 5 more minutes. Check that the chicken is cooked through, then rest for 5 minutes with the lid on.
6. 6Fork through to fluff the rice and scatter over the spring onions and torn parsley. Hot sauce goes on the table for anyone who wants heat.

Per serving

kcal

539

protein

32.3g

fibre

4.5g

carbs

65.7g

fat

15.2g