chicken and chorizo jumbalaya.
oh yum oh yum and so creamy like a risotto. try it you’ll love it. enough for 3 servings, 2 fairly large servings and a smaller one for packed lunch.

i used a pack of chorizo which i found in iceland 70g for £1, already in slices but i then quartered them (3 syns each serving)
325g pack of sainsburys chicken thigh fillets, cut into large chunks
1 red onion chopped
1 crushed garlic clove
1 celery stick sliced
1 green pepper sliced
150g long grain rice
200ml hot chicken stock (1 chicken oxo in water )
half tin chopped tomatoes
2tbsp chopped thyme

dry fry the chorizo, and the chicken, the chorizo is very oily so dont add frylight.
cook until the chicken changes colour on all sides. (about 4 mins).
transfer to a saucepan. drain any oil away.
cook the onion for 2 mins, then add garlic, celery and pepper, cook for 3 mins stirring. then add to chicken.
stir in the rice, add the stock, the tomatoes, season and stir.
cover and simmer for 20 mins.
have another batch of hot stock ready to top up if rice needs longer.
i used another 75mls.
when cooked, stir in some thyme and serve.