Jambalaya with Chorizo and Chicken
Caribbean rice dish with chicken, chorizo and green beans.
Cut the chorizo into slices of ½ inch and the chicken fillet in strips.
Cut the onions. Remove the seeds from the peppers and cut the flesh into cubes. Cut the celery into bows.
Clean the green beans. Prepare the chicken stock capsules with the water.
Heat the oil in a frying pan. Add the chicken, paprika and cayenne pepper and cook for 3 minutes. Remove from the pan.
Put the oil in the pan and fry the chorizo for 3 minutes. Add the onion and cook for 5 minutes.
Scoop the vegetables through. Add the rice, pour in the stock and bring to the boil. Stir through and turn the heat down.
Let the rice mixture with the lid on the pan be done in 20 minutes without stirring. Add the chicken after 10 minutes.
Season with pepper and salt. If necessary, garnish with wedges of lemon and chopped chives. Bon appétit! .
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