Ham jambalaya

Quite a long list of ingredients, but quick and simple to make. Warming, highly-flavoured, tasty.

• 2 tbsp veg oil
• 125g chicken mini fillets
• 125g smoked sausage/kabanos, sliced
• 125g smoked ham, cubed
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 2 pieces celery, chopped
• 1 large green chilli
• 2 tbsp tomato puree
• 1 tin tomatoes
• 300ml chicken stock
• ½ tsp hot smoked paprika
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp oregano
• ½ tsp thyme
• 1 bay leaf
• 1 tsp sugar
• ½ tsp salt
• 200g long-grain white rice
• Fresh parsley, chopped

1. Heat veg oil in deep lidded frying pan
2. Add onion, garlic, peppers, chilli and celery and cook until translucent and soft
3. Add tomato puree, stir in and cook for a minute
4. Pour in the stock and stir until all combined thoroughly, scraping all the brown bits off the bottom of the pan
5. Add the seasoning, tinned tomatoes, sugar and salt. Put lid on and cook over low-medium heat for 10 mins.
6. Add the rice, ham and sausage, combining thoroughly
7. Place chicken fillets on top and push them just under the surface of the liquid
8. Put the lid on and cook for 20 mins
9. Once it’s all cooked, slice up chicken, spinkle in chopped parsley and stir together

Serve with garlic sauteed spinach