JAMBALAYA WITH CHICKEN AND PRAWNS

Ingredients

• 6 boneless chicken thighs
• 300g chorizo ​​sausage
• 2 large portions (handfuls) of cooked prawns
• 500g of long grain rice
• 400g canned tomatoes, chopped
• 1,5 liters of chicken broth
• 1 red onion
• 4 garlic cloves
• 4 celery stalks
• 1 red chilli
• 2 peppers
• olive oil

PREPARATION

1. Recommended CADAC cooking surface: Paella pan or Chef pan
2. Finely chop the vegetables, and the chicken and chorizo ​​into bite-sized pieces. Heat 1,5 teaspoons of oil in a Paella pan, fry the chorizo ​​for 3 or 4 minutes, then remove and set aside. Place the chicken in the pan and cook for a few minutes until golden brown on all sides, remove from the pan and add to the chorizo ​​for later.
3. Place the onion, garlic, celery and peppers in the pan and fry over a gentle heat for 5 minutes, then add the rice and mix well. Add the chicken and chorizo ​​back to the pan and pour the stock and canned tomatoes and season with salt and pepper for flavor. Cover, cook for about 20 minutes over low heat or the rice will be tender.
4. Check this regularly and add more broth if the rice is not yet soft enough. About 5 minutes before the end of cooking, add the shrimp. You can season it with squeezed lemon juice and decorate with freshly chopped parsley.