Cafe Lula

One pot recipes are my favourite to do. Just cut up the stuff and chuck it in a pan, then leave it to simmer for a bit. Easy! And there’s not even that much to clear up after. Not that I clear up. That’s Chris’s job 😀 Stop feeling sorry for him, I cook him nice food.

Chicken and chorizo is one of my favourites, but I bet this would be good with prawns in as well.

Chicken and chorizo jambalaya

Adapted from the April 2011 issue of Good Food magazine

Serves 2

Ingredients:

olive oil, for frying

2 chicken breasts, sliced

2 shallots, chopped

1/2 red pepper, sliced

1 garlic clove, crushed

60g/2 oz chorizo, sliced

1 tsp thyme

1 tsp oregano

1/2 tsp cayenne pepper

black pepper, to season

120g/4.25 oz long-grain rice

200g/7 oz passata

175ml/6fl oz chicken stock

Heat the oil in a large pan with a lid. Fry the shallots over a medium-high heat for 3-4 minutes, then add the chicken and fry for 5 minutes. Add the pepper, garlic, chorizo and stir well, frying for a minute or so. Add the thyme, oregano and cayenne pepper and stir again. Pour in the rice, passata and chicken stock, stir well and heat until simmering. Season with black pepper, then put the lid on the pan and simmer for 20-25 minutes until the rice is tender. Serve!