Chicken and Chorizo Jambalaya

• 2 Tablespoons Olive Oil
• 8 ounces, weight Chorizo Sausage (1/2 Pound) Cut Into Thin Slices
• 4 whole Skinless, Deboned Chicken Breasts, Cut Into Bite Size Pieces
• 1 Large Onion, Chopped
• 2 Green Peppers (one Red One Green) Chopped
• 3 Garlic Cloves, Crushed
• 2 cups, 8 tablespoons, 1-23 teaspoons, 1 pinches Chicken Stock
• 2 teaspoons Dried Thyme
• 2 cups Long Grain White Rice
• Salt And Black Pepper To Taste

1. Heat the oil over medium heat in a large pot.
2. Add the sausage and the chicken and fry for 5 minutes or untill the chicken is just cooked through.
3. Add the onions, green pepper and garlic and fry while stirring for 1 minute.
4. Pour in the stock then stir in the thyme and rice.
5. Bring to a boil then reduce the heat, cover the pot and let simmer till the stock has been absorbed and the rice is cooked through (according to the timing on the rice package).
6. Once cooked season to taste and serve.
7. * For those days you want to splash out, you can also add some cleaned, shelled prawns to the jambalaya when you add the rice to turn this into a real dinner party dish.

olive oil, sausage, chicken breasts, onion, green peppers, garlic, chicken, thyme, grain white rice, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-chorizo-jambalaya/ (may not work)