Chicken, Prawn And Mango Jambalaya

• 2 tsp sweet paprika
• 3 tbsp olive oil
• 4 None skin-on chicken drumsticks
• 5.25 oz chorizo, halved lengthwise and sliced
• 2 None red onions, peeled and finely diced
• 3 cloves garlic, peeled and minced
• 10.5 oz long-grain rice
• 1 tsp curry powder
• 1/4 tsp cayenne
• 3 cups vegetable stock
• 2 None green peppers, deseeded and diced
• 1/2 stalk celery, sliced
• 1 lb raw prawns, peeled, deveined, heads removed
• 1 None mango, peeled, pitted and thinly sliced
• 2-3 tbsp lime juice

1. Preheat oven to 400u0b0F. Mix 1/2 tsp paprika and 1 tbsp oil and season then rub over chicken. Place in roasting pan and roast for 40 mins.
2. Meanwhile, heat 2 tbsp oil in a large frying pan and saute chorizo for 2 mins. Add onions and garlic and saute for 1 min. Add rice, curry powder, cayenne and remaining paprika. Add stock, bring to a boil then simmer over low heat for 15 mins. Add peppers and celery and cook for 10 mins. Add prawns and mango and cook for 2-3 mins, until prawns are cooked. Season and add a pinch of sugar and lime juice to taste. Add chicken and serve.

sweet paprika, olive oil, skinon, chorizo, red onions, garlic, longgrain rice, curry powder, cayenne, vegetable stock, green peppers, celery, prawns, mango, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/18612 (may not work)