Jambalaya

• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon white mustard seeds
• 2 teaspoons paprika
• 1 teaspoon chili powder (more or less to your taste)
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 1 pinch salt
• 8 ounces chicken breasts, cubed
• 4 -5 ounces chorizo sausage, cut into chunks
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 9 ounces long grain rice
• 1 (400 g) can chopped tomatoes
• 500 ml chicken stock

1. In a small frypan, "dry fry" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to "pop".
2. Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly.
3. Set aside.
4. Heat a large, heavy base fry pan over low heat.
5. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned.
6. Add the onion and garlic and cook until softened.
7. Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
8. Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.

black peppercorns, cumin, white mustard seeds, paprika, chili powder, oregano, thyme, salt, chicken breasts, chorizo sausage, red pepper, yellow pepper, onion, garlic, long grain rice, tomatoes

Taken from www.food.com/recipe/jambalaya-294100 (may not work)