Jambalaya

Ingredients

• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon white mustard seeds
• 2 teaspoons paprika
• 1 teaspoon chili powder (more or less to your taste)
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 1 pinch salt
• 8 ounces chicken breasts, cubed
• 4-5 ounces chorizo sausage, cut into chunks
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 9 ounces long grain rice

• 1 (400 g) can chopped tomatoes
• 500 ml chicken stock

Directions

1. 1

   In a small frypan, "dry fry" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to "pop".

2. 2

   Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. Set aside.

3. 3

   Heat a large, heavy base fry pan over low heat. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. Add the onion and garlic and cook until softened.

4. 4

   Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.

5. 5

   Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.