Jambalaya

OzLolly's Note:

Given to me by a friend of a friend. I like this one as you can adjust the seasonings to suit your taste and what you have to hand. Personally, I think this dish is best made the day before you want to eat it, the flavours the day after are the best!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon white mustard seeds
• 2 teaspoons paprika
• 1 teaspoon chili powder (more or less to your taste)
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 1 pinch salt
• 8 ounces chicken breasts , cubed
• 4 -5 ounces chorizo sausage , cut into chunks
• 1 red pepper , diced
• 1 yellow pepper , diced
• 1 onion , finely diced
• 2 garlic cloves , crushed
• 9 ounces long grain rice
• 1 (400 g) can chopped tomatoes
• 500 ml chicken stock

Directions:

1. In a small frypan, "dry fry" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to "pop".
2. Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. Set aside.
3. Heat a large, heavy base fry pan over low heat. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. Add the onion and garlic and cook until softened.
4. Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
5. Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.