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Jambalaya Stuffed Peppers |
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Serves 4
· 1 tablespoon olive oil · 2 skinless chicken breasts, cut into chunks · 120g (4˝ oz) chorizo sausage, cut into chunks · 2 sticks celery, sliced · ˝ teaspoon each paprika, thyme and oregano · 175g (6oz) long-grain rice · 600ml (1pint) chicken stock · 230g tin chopped tomatoes · 4 large red peppers
Preheat the oven to 180°C, 350°F, Gas Mark 4. Heat the oil in a large pan and fry the chicken and chorizo for 4 minutes until browned. Remove with a slotted spoon and set aside. Add the celery and cook for 2-3 minutes until softened. Stir in the paprika, thyme, oregano and rice and coat in the oil.
Add the stock and return the chicken and chorizo to the pan. Bring to the boil and simmer for 10 minutes. Stir in the tomatoes, cover and simmer for a further 10 minutes until the rice is tender and most of the liquid has been absorbed.
Cut the peppers in half through the stalk, deseed and core. Spoon the rice mixture into the peppers and arrange in a roasting tin. Cover with foil and cook for 25 minutes. Serve with crusty bread. |
