Dish of the week: Pea and chicken jambalaya

35 minutes
Serves 4

3 tbsp rapeseed oil
1 medium onion, peeled and diced
1 red pepper, diced
1 green pepper, seeded and diced
3 cloves garlic, peeled and crushed
150g chorizo sausage, chopped into chunks
450g skinless, raw diced chicken
1 red hot chilli pepper, seeded and chopped
2 sticks celery diced (optional)
250g easy cook long grain rice
1-2 tsps chilli powder
1 tbsp turmeric
1 tbsp Cajun spice mix
500ml chicken stock or vegetable stock
250g peas
Sea salt and black pepper

• Heat the oil in a large pan and add the onion, peppers, garlic, chorizo and chicken pieces and cook for about 5 minutes.
• Add the chilli pepper, celery (if using) and rice and stir well.
• Add the chilli powder, turmeric and Cajun spices, mix well; making sure the rice is well coated with the flavours and season well with sea salt and black pepper.
• Add the chicken stock or water and bring to a simmer, once the rice is nearly cooked, about 20-25 minutes, add the frozen peas and mix well and cook for a further 5 minutes or until the rice and chicken are cooked.
• Taste for seasoning and add sea salt and black pepper and more Cajun spice, according to taste. If a little dry add more stock.

Tip: You can add king prawns to this dish and also chopped parsley.