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'not' Jambalaya
'not' Jambalaya
'not' Jambalaya
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
  1. 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.
  2. 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.
  3. Season with the Worcestershire sauce, soy sauce and sweet chilli sauce and serve.
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