About this recipe:This colourful dish of prawns, chicken and spicy chorizo sausage looks and tastes spectacular, yet it is so easy to make using a time-saving, ready-made salsa for flavour. Serve with a green salad. Delicious!
100g chorizo sausage, cut into small chunks
300g skinless chicken breast fillets, cut into bite-sized pieces
350g long-grain rice
900ml hot chicken or vegetable stock, made with stock cubes
1 bay leaf
200g tub tomato salsa
200g raw, peeled tiger prawns
3 tbsp chopped fresh parsley
dash of Tabasco sauce (optional)
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Method Prep:5min › Cook:15min › Ready in:20min
Fry the chorizo: Heat a large, deep frying pan over a medium heat. Add the chorizo and fry for 2-3 minutes or until just starting to brown. Remove from the pan using a draining spoon and set aside. Add the chicken to the chorizo oil and cook for 1-2 minutes, stirring until lightly coloured. Remove and set aside.
Add the rice and stock: Add the rice to the pan and cook, stirring, for 1 minute. Pour in the hot stock and add the bay leaf. Reduce the heat, then cover the pan with a lid or foil and simmer gently for 5 minutes.
Add the meat to the rice: Stir the chorizo and chicken into the rice. Cover the pan and simmer for 10 minutes. Stir in the salsa, prawns and parsley, and cook for a further 3-4 minutes or until the prawns are just cooked, most of the liquid has been absorbed and the rice is tender.
Serve: Remove the bay leaf, then season and sprinkle with a dash of Tabasco sauce, if you like. Serve immediately.
You can use frozen raw prawns; add them at step 3 after the meat and rice have simmered for 8 minutes. If you want to use cooked prawns, add them after the salsa has cooked for 1 minute at step 3.
Seafood jambalaya: Leave out the chorizo and chicken, and stir in 350g skinned salmon fillet, cut into bite-sized cubes, with the prawns. Stir in 2 tbsp snipped fresh chives instead of the parsley and squeeze a little lime juice over the jambalaya before serving.