Jambalaya

Directions

1. 1
   Mince the garlic and onion, then cut the green pepper and tomato (unpeeled) into 2 cm cubes.
2. 2
   Slice the chorizo into 1 cm thick rounds.
3. 3
   Cut the chicken thighs into 3 cm cubes, and coat in the 4 listed spices and salt and pepper.
4. 4
   Boil 2 cups of water in a small pot, and dissolve the soup stock cubes.
5. 5
   Once dissolved, turn the heat down very low.
6. 6
   Lightly fry the onions and garlic in butter and olive oil.
7. 7
   Add the chopped chicken and chorizo and fry, then add in the 1/2 teaspoon of salt.
8. 8
   Add the rice and lightly fry, then add and very briefly fry the tomato.
9. 9
   Add the Step 2 soup stock water.
10. 10
    Bring to a boil a second time, cover with a lid, reduce the heat to low, and cook for 15 minutes.
11. 11
    Stir in the green pepper, cover with the lid again and cook for another 3 mintues.