1 pound chicken breasts 

3 chopped spring inions

1 sliced carrot

1 chopped red pepper

100g tinned sweetcorn

1 pound smoked sausage

2 crushed garlic cloves

2 cups chicken stock

¾ teaspoon Jambalaya paste

1 can chopped tomatoes

1 cup long-grain rice


 Heat a small amount of oil in a saucepan over medium heat. Cut the chicken into small pieces and cook until golden brown.

Cook all vegetables in another saucepan for 5 minutes. Add sausage and cook for 3 minutes. Add garlic and cook for a further 1 minute. Stir in stock, Jambalaya paste, tomatoes, and 1/2 cup water and bring to a boil. Add rice and  pre cooked chicken. Reduce heat and simmer 5 minutes.

Remove from the heat and let stand until liquid is mostly absorbed.

Products Used

Kitchen Craft Stainless Steel 18cm Extra Deep Saucepan 
Master Class Deluxe Ceramic Paring Knife 
Colourworks Silicone Spoon