Exotic Fruit Jambalaya

• 2 large passion fruit, peeled and diced
• 75g pack physalis (lychees)(optional)
• 3 tbsp Olive Oil
• 2 x 500g pack of boneless chicken thighs
• 70g pack Spanish Chorizo, quartered
• 500g pack American Long Rice
• 2 x 350g tubs of fresh arrabbiata sauce
• 1 litre chicken stock
• 200g uncooked shrimp (optional)

1. Scoop out the flesh from the passion fruit and sieve to remove the seeds. Reserving a few lychee for garnish, remove the papery leaves from the remainder and halve the gruit. Set aside with the papaya.
2. Heat the oil in a large, heavy-based, flameproof casserole and brown the chicken. Add chorizo and continue cooking for a few minutes until the chorizo starts to brown.
3. Stir in the rice followed by the arrabbiata sauce and the stock. Bring to the boil then cover tightly with the lid. Lower the heat and simmer gently for 10 minutes.
4. Stir in the prepared fruits and the shrimp (optional). Cover and cook for a further 5 minutes before serving garnished with the reserved lychee (optional).

passion fruit, pack physalis, olive oil, pack spanish chorizo, tubs, chicken, shrimp

Taken from www.epicurious.com/recipes/member/views/exotic-fruit-jambalaya-1226717 (may not work)