Chicken & Chorizo Jambalaya

• 6 Chicken Fillets (diced)
• 1 Ground Black Pepper
• 1 Cayenne Pepper
• 1 Olive Oil
• 300 grams Chorizo Sausage (cut up into 1cm slices)
• 1 large Onion
• 1 Green Pepper (deseeded and roughly chopped)
• 1 Red Pepper (deseeded and roughly chopped)
• 1 large Onion (peeled and roughly chopped)
• 4 Bay Leaves
• 4 Sprigs of Thyme
• 6 clove Garlic
• 2 Fresh red chillies (deseeded and finely chopped)
• 1 Tin Of Chopped Tomatoes
• 1 1/2 liter Chicken Stock
• 700 grams Long Grain Rice
• 20 Raw King Prawns (if you like them)

1. Season chicken with salt, pepper and a pinch of cayenne and then pour a fair bit of oil into a large deep pan.
2. Add chicken and chorizo over a medium heat... after 5 mins and browned on all sides, add onion, peppers, bay leaves, thyme and pinch of salt and pepper.
3. stir & fry on a medium heat for about 10 minutes stirring now and again.
4. When the veg has softened, add your garlic & chillies stir for around a minute then add tinned tomatoes and chicken stock.
5. Bring everything to the boil, then turn heat down, put lid on and simmer for around 25-30 mins
6. Give everything a good stir every 3-4 mins.... let the rice cook until it is perfectly cooked.
7. if you like prawns add some in for last few mins to heat up if u have any

chicken, ground black pepper, cayenne pepper, olive oil, sausage, onion, green pepper, red pepper, onion, bay leaves, thyme, clove garlic, fresh red chillies, tomatoes, chicken, rice, prawns

Taken from cookpad.com/us/recipes/331087-chicken-chorizo-jambalaya (may not work)