A tasty one-pot dish made with chicken, chorizo, prawns, rice, and vegetables cooked with aromatic spices. This jambalaya doesn't have any gluten and is a great hearty meal.
Ingredients: 1 cup long grain white rice. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup diced chorizo sausage. 2 boneless, skinless chicken breasts, diced. 1 cup peeled and deveined prawns. 1 can 14.5 ounces diced tomatoes. 2 cups chicken broth. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 green onions, chopped for garnish. Fresh parsley, chopped for garnish.
Instructions: Warm up the olive oil in a big pot or skillet over medium-low heat. Slice the onion, garlic, and bell peppers and add them. About 5 minutes of cooking will soften the food. Add chicken breasts that have been cut up and chorizo sausage. It will take about 5 to 7 minutes of cooking until the chicken is no longer pink. Chicken broth, smoked paprika, dried thyme, and cayenne pepper should all be stirred in. Once the mixture starts to boil, turn down the heat. Put the lid on top and let it simmer for 20 to 25 minutes, or until the rice is done and the liquid is gone. Before the end of the cooking time, add the prawns and stir them in until they turn pink and opaque. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley and chopped green onions.
Prep Time: 15 minutes
Cook Time: 35 minutes
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