Chicken and Chorizo Jambalaya with Fire Roasted Red Capsicum

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!

Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.

Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.

Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 1¹⁄₂ cups of water. Reduce heat to a simmer and cover, cook for 12-15 minutes or until rice is tender and the liquid is absorbed.

Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!