Chicken jambalaya

Serves: 4

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Total Time: 35

Prep Time: 5

Cook Time: 30

• 2 tablespoon(s) olive oil
• 2 large frozen chicken breasts, defrosted, cut into small cubes
• 2  x 110g/approx 3½oz packets chorizo sausage, finely sliced
• 250 gram(s) (9oz) long-grain rice
• 2  'Mexican-flavoured' stock cubes
• 125 gram(s) (4oz) cashew nuts
• 3  celery sticks, finely sliced
• 2 tablespoon(s) fresh coriander, roughly chopped

Method

1. In a large, heavy-based saucepan, heat the oil and fry the chicken for 5 minutes until sealed and brown. Transfer to a plate. Fry the chorizo for a few minutes, until crispy and beginning to curl. Set aside with the chicken and drain the fat from the pan.
2. Return the chicken and chorizo to the pan, add the rice and sprinkle over the Mexican stock cubes. Pour in 1 litre/1¾ pints boiling water, bring to the boil and simmer for 10 minutes, stirring occasionally.
3. Meanwhile, in a frying pan dry-fry the cashews for 2-4 minutes until toasted. Add the celery to the rice mixture and simmer for a further 10 minutes until all the water is absorbed. Remove from the heat and season generously. Add the cashews and chopped coriander and serve.
4. Variation If you can't find 'Mexican-flavoured' stock cubes, replace the quantity with 1 teaspoon chilli powder, 1 teaspoon ground cumin and 1 teaspoon paprika.

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