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Chorizo and chicken jambalaya

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Chorizo and chicken jambalaya Tried Tested

1/2 tbsp olive oil
4 chicken breast fillet,diced
400g cooking chorizo
1 packet mixed frozen seafood
3 garlic gloves
2 peppers red and yellow
2 celery sticks
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp garlic salt
2 tsp paprika
1 tsp cayenne
1/2 tsp mustard powder
300g long grain rice
400g chicken stock
Fresh parsely leaves
Sliced lemon

1. Put a heavy based casserole dish with a lid on a medium high heat and add olive oil, add chopped chicken breast fry until they are start to brown then add chorizo, let them brown a little too. Set aside, add onions tomthe oil and soften them then add garlic,peppers,green chillies,thyme and oregano and stir through. Return the chicken and chorizo to the pan, add the onion garlic salt,paprika,cayenne and mustard powder and pepper. Then add rice, tomatoes and stock, give it a good stir bring to boil and let simmer covered for apprixamately 15 minutes until rice cook through.
2. Give it a good stir everynow and then so it doesnt stick. Add the mix frozen seafood cook for a few minutes 2 to 3 minutes and garnish with parsley.

Prepared, tried and tested by: Joy Martin Smyth‎ –  All joy’s lovely cooking

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