Jambalaya

4 chicken legs and drumsticks 

100g chorizo sausage, peeled and cut into 1cm pieces

1 onion, chopped

2 sticks celery, sliced

2 cloves garlic, minced

1 red, 1 green pepper, sliced

1 chili, finely chopped

1 cup rice

1 tsp Cajun spices

about 500ml hot water or chicken stock

Heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside.

Then add a tablespoon of the oil and brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. 

Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly brown.

Now stir in the rice to get a good coating of oil. Next, pour in the hot water or chicken stock. Season with salt and freshly milled black pepper. Turn the heat to low, put a lid on and let it barely simmer for 20 minutes.