Spicy Chicken Jambalaya

We love a good jambalaya. It's perfect fork food for a cold winters night in front of the TV.

I adapted the recipe from an Ainsley Harriet recipe.

Ingredients (Serves 4)

1 Chinese sausage, halfved lengthwise, then sliced into small pieces
2 garlic cloves, crushed
1 medium onion, chopped
2 chicken thighs, skinned and chopped
200g long-grain rice
2 bay leaves
Five spice powder
Ground cumin
Ground coriander
Freshly ground black pepper
Paprika
500ml tomato passata
400 ml of chicken stock
Chopped carrots, green beans and peas
Large handful of freshly chopped coriander
2 spring onions, finely chopped

Method:

First of all, fry the chopped onions and garlic in a mega large wok until soft and golden brown. Remove and set asaide.

Add the chicken to the pan and gently fry until just coloured. Remove and set aside.

Return the onions and garlic to the wok, add the ground spices and uncooked rice and stir until the rice is coated with the spices.

Add the chicken back into the wok, together with the chopped Chinese sausage, bay leaves, passata and chicken stock. Give it a good stir, bring to the boil, then reduce the heat to a gentle simmer, cover and leave it to cook for about 15 minutes.

Then add the chopped vegetables, cover and cook for a further 10 - 15 minutes.

Stir through the chopped coriander and chopped spring onions and serve.