Lots of us need cooking inspiration during this time and possibly all the time, so we have asked Chef Gary O’Hanlon back on to the show to share simple and popular recipes and we want you to get involved and try it out each week....

Chicken & Chorizo Jambalaya   

Ingredients 

1 chicken breast, diced 

100g chorizo, skinned and sliced 

drizzle of oil  

½ red pepper, diced 

½ green pepper, diced 

1 stalk of celery, peeled and diced fine 

1 small onion, diced 

½ red chilli, chopped fine  

1 ½ tbspn smoked paprika 

150g long grain rice 

400g chopped tomatoes (1 tin)  

300ml water  

1 chicken bouillon stock cube, crumbled 

1 lime  

2 scallions, sliced 

handful fresh coriander, chopped.   

Method 

Lightly heat a small pot or deep frying pan. 

Add the oil followed by the chorizo and the chicken.  

Season lightly with salt and pepper. 

Once you’ve some colour on the chicken add in the vegetables and cook until soft. Approximately 3-4 minutes. 

Add in the smoked paprika and mix well followed by the rice, tomatoes and water. 

Bring to the boil, add in the stock cube and mix it well. 

Simmer for 13 minutes then add in the scallions and coriander. 

Serve. 

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