Leftover Chicken Jambalaya
Preparation time: 10 minutes | Cooking time: 35 minutes | Serves: 4 - 6
2 tbsp Deep South spices
400g leftover chicken (or whatever you have), chopped
100g chorizo, sliced
1 onion, finely chopped
2 bell peppers (any colour), finely chopped
1 celery stick, finely chopped
2 cloves of garlic, crushed
400g chopped tomatoes
200g long grain rice
1 chicken stock cube
Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions for 5 minutes until softened.
Add the peppers, celery, garlic, chorizo and Deep South spices and cook for a further 5 minutes. Stir in the leftover chicken, chopped tomatoes, chicken stock cube, 500ml water and rice.
Bring to the boil then reduce to a simmer. Season with salt, cover and cook for 20 minutes until the rice is tender.
SERVING SUGGESTIONS: Garnish with scallions.