Chicken and Chorizo Jambalaya

I don't know when I first heard about this magnificent combination of stuff, but it's become one of my favourite dishes ever. Quick, simple, and filling. And it can feed you for a week or so. Enjoy.

Jambalaya (portions here will feed about 4)

You will need:

2 chicken breasts, cut up into wee little pieces
about 200g of chorizo, also in wee little pieces
an onion, diced
garlic to taste, crushed or finely sliced
One or two chillies, depending on tastes
2 sticks of celery, sliced
A pepper or two, diced
4 tomatoes, boiled for a minute then diced, or (if you're lazy) a 400-ml tin of tomatoes
2 or 3 bay leaves
1 tsp paprika
about 400ml of chicken stock
1 tbsp of Tabasco (again, to taste)
1 cup of long-grain rice
Salt and pepper to taste

Chop stuff up. Dry-fry the chorizo until somewhat cooked in a big heavy pot with a lid. Don't worry, there's more than enough oil to coat the bottom of the pot. Remove, then fry the chicken until browned. Take that out too and put it to one side with the chorizo, then add the onion, garlic, celery and chilli, fry until soft, then add the peppers and do like-wise. When that's done, add the chicken, chorizo, and tomatoes, mix it all up, add the rice, making sure that it's all coated in oil and stuff, then add the stock, bay leaves, paprika, tabasco, and salt and pepper as needed. I also sometimes add oregano. Ensure the stock is covering the rice, then leave to cook for about 30 to 45 minutes. Don't let it get too dry - there should be some juice.

Serve it in a bowl, maybe with some salad, definitely with some wine or beer.

Enjoy.