Chicken and Sausage Jambalaya

Need

• 2 red onions, peeled and halved
• 3 green chillies
• 3 cloves garlic
• 200 Grams pancetta, diced
• 200 Grams chorizo, sliced
• 200 Grams ham, diced
• 500 Grams beef broth
• 2 x 400g Tins diced tomatoes
• 2 stalks celery, sliced
• 2 bay leaves
• Few sprigs fresh thyme
• Pinches pink salt flakes BUY
• 2 Teaspoons smoked paprika
• 1 Cup long-grain rice
• 1 Kilo chicken thigh fillets, cut into large pieces
• 1 red capsicum, diced
• 1 green capsicum, diced
• Handfuls Italian parsley, to serve
• 5–6 spring onions, sliced, to serve
• Sour cream, to serve (optional)

Do

1  

Preheat oven to 170°C.

2  

Place onions, 2 of the green chillies and the garlic into the Thermomix bowl and chop 4 seconds/ speed 5.

3  

Add pancetta and chorizo and sauté 6 minutes/ Varoma/Reverse/speed 1/MC off.

4  

Add ham, broth, tomatoes, celery, bay leaves, thyme, salt and paprika, and cook for 8 minutes/100°C/Reverse/speed 1.

5  

Place rice and chicken into a large oven-proof casserole dish or Dutch oven with lid.

6  

Pour cooked sauce over the top and add the diced capsicum. Cover and cook for 30 minutes. Increase temperature to 180°C and cook further 30 minutes.

7  

Remove lid and cook 15 minutes.

8  

Serve hot with plenty of chopped parsley, spring onions, and the remaining chilli, sliced thinly. Sour cream is not traditional, but does work really well with this dish.