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Method Prep:20min › Cook:40min › Ready in:1hr
Using a large heavy bottomed saucepan with a lid, fry off the chorizo slices in the olive oil. Add the chicken pieces and fry until brown.
Add the onion and fry until soft and beginning to brown. Add the peppers and chilli and fry until starting to soften a little.
Add the garlic and fry for 30 seconds. Add the Cajun spice and fry for 30 seconds. Add the sugar and tomato purée and fry for a minute.
Deglaze the pan with the glass of red wine allowing all the alcohol to evaporate off. Add the can of tomatoes and turn down the heat to medium.
Add the chicken stock, rice, bay leaves and thyme and stir together well.
Cook until the rice is tender, 25 to 30 minutes, checking frequently to make sure the rice isn't sticking to the bottom of the pan. The dish should be simmering slightly so adjust the heat accordingly.
I serve this with corn on the cob that has been boiled then grilled until sweet and crispy with salt and butter.
Use for leftovers
Reheats well in the microwave and also freeezes well.
This recipe was a big hit at our large family gathering. Quick notes: I doubled the recipe, used soft chorizo instead of slices - which was just fine and added a fantastic flavour (and you can get the 300g chorizo tubes from your box store). Recipe doesn't indicate how much chicken stock to use so I just used a normal stock:rice - 2:1 ratio and it worked fine. Recipe doesn't indicate how large of a tin of chopped tomatoes to use. I doubled the recipe and used a large 796 ml tin and it worked well. I could have added more for a thinner consistency like in the picture on the web. Again remembering I doubled this recipe - For the "large red chili - deseeded" - I actually used two small red chilies and a poblano. The jambala turned out very very tasty and thick with a nice spicy hit - I would characterize the heat level as "medium". My only regret with this dish is that I didn't add shrimp. - 25 Mar 2013