Chicken Jambalya

• 3 tbsp vegetable oil
• 900g/2lb chicken, chopped into small chunks
• 1 onion finely chopped
• 2 red or green peppers, seeded and chopped
• 2 garlic cloves, chopped finely
• 275g/10 oz long grain rice
• 2 tbsp tomato puree
• 1tsp dried thyme
• 1tsp dried oregano
• ¼ tsp dried chilli flakes or chilli sauce (optional)
• 225g/8oz chorizo sausage cut into chunks
• 1 tin chopped tomatoes
• 570ml/1 pint chicken stock
• 3 spring onions chopped finely

Heat the oil in a large pot over a medium-high heat. Cook the chicken until lightly browned, stirring frequently. Remove with a perforated spoon and transfer to a plate.

Reduce the heat to medium. Add the onion and peppers. Cook for 5 mins or until soft. Add the garlic and cook for 1 min. Add the rice and cook for 5 mins stirring constantly.

Add the tomato puree, thyme, oregano, chilli, chorizo, and tomatoes. Season with black pepper. Cook for 2-3 mins.

Return the chicken and any juices to the pot. Stir in the hot stock. Bring to the boil, then cover and simmer for 25 mins over a low heat, or until the rice is tender. or cook altogether in a slow cooker.

Remove from the heat. Sprinkle with spring onions and leave to stand for 10 mins before serving.