Choice of Spice Rub Chicken and Chorizo Jambalaya

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Supermarket shelves are littered with an array of packet spice rubs, jejune and filled with additives. Yes they are precisely measured for the convenience of a single meal, but homemade spice rubs are simple to make and more often, cheaper per serving than the prepacked tasteless equivalent. I found my Creole seasoning on allrecipes.co.uk, but there are many other spice rubs and seasoning mixes online. Alternatively play around with your choice of spice blends.

Ingredients

• 1 tbsp Olive Oil
• 2 Chicken Breast
• 100g Chorizo
• 1 Onion
• 1 Green Bell Pepper
• 400g tin tomatoes
• 1 tbsp Creole Seasoning
• 250g Long Grain Rice
• 350ml Water

Method

• Prepare the vegetables by deseeding and dicing the green bell pepper and peeling and slicing the onion. Slice the chorizo and cut the chicken breast into bitesize chunks.
• Heat the olive oil in a large deep sided frying pan on a medium heat.
• Add the chicken and chorizo and fry for 5 minutes. Then add the onion and green bell pepper to the pan, stirring occasionally for a further 5 minutes.
• Stir in the Creole seasoning and the long grain rice. Add the tin of tomatoes and water to the pan and stir thoroughly. Bring to the boil and simmer until the rice has cooked and the excess liquid evaporated, about 20 minutes.
• Serve with crusty bread and side salad.