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'not' Jambalaya Ingredients 1 brown onion 50 g unsalted butter 100 g basmati rice 300 ml chicken stock 100 g cooking chorizo 300 g chicken breasts 100 g chestnut mushrooms 100 g portobello mushrooms 1 red pepper 1 green pepper 2 tsp Worcestershire sauce 2 tbsp soy sauce 1 tbsp sweet chilli sauce | Method- Peel and finely dice the onion. Put a medium saucepan over a medium heat and add the butter. Let it melt and foam then add the onion. Cook over a medium-low heat for 20 minutes, until well caramelised. Add the rice and coat it in the buttery onions. Cook for 5 minutes then pour in the chicken stock. Bring up to a simmer then cook over a low heat until the rice absorbs all of the liquid and is fully cooked.
- Meanwhile, preheat a frying pan over a medium heat. Dice the chorizo and add it to the pan. Cook for 5 minutes until it goes crisp and releases a lot of oil. Dice the chicken and on a separate chopping board dice the mushrooms and de- seed and dice the peppers. Add the chicken, mushrooms and peppers to the frying pan with the chorizo. Turn the heat up to high and fry for 5 minutes, until the chicken is fully cooked. Tip the meat and veg into the rice and combine.
- Season with the Worcestershire sauce, soy sauce and sweet chilli sauce and serve.
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