This day last year I posted up my recipe for Jambalaya. It's a great dish for a cold day - a day like today - so I thought I'd post it again.
1 large chicken. Take the skin off and cut the flesh from the bone (if you live in Glasgow if you go to an Asian buthcher they will take the skin off for you). Stick the carcase in a pot, cover with water and boil for 1 hour to make some stock. Take the chicken flesh and cut into inch cubes.
once your stock is ready, pour into another bowl and give the pot you've just used a wipe. This is the pot in which your going to cook your jambalaya.
put 1/4 cup of cooking oil into the pan, gently heat and then add your chicken flesh. You don't want the flesh to break up so don't stir frantically, but gently. Brown the chicken till it starts to turn golden then remove from the pot and set aside.
while your stock was boiling you could prepare the veggies.
3 medium white onions - I chop them coarsely, but if you prefer cut them fine.
2 garlic cloves - crush
1 red pepper - chopped 1cm cubes
1 green pepper - as the red pepper
2 long sticks of celery - chopped fine
1 bunch of spring onions - chopped fine.
In the pot from which you've just removed the chicken you've browned add the white onions [you could do a mix of white and red onion] and brown these. Put chicken back in the pot with the onions and add cayenne pepper, 2 teaspoons of granulated garlic, 1 tbsp of black pepper and 1 tsp of Tabasco sauce.. I don't measure this, I just add a dusting that covers everything in the pot. Add 300g of choorizo sausage that you've cut up. Mix together and let this sweat for a couple of mins. Add all the other veg and gently fold. Put the lid on and let this sweat for a couple of mins.
depending on how good your chicken stock is add 1 or two chicken stock cubes to it. Add your stock to the pot so it covers everything in it by a couple of inches. Add 2 tbsp of salt.
Bring to a gentle boil and let it simmer for 20 mins.
I use the coloured kids plastic drinking cups from Ikea to measure my rice. Add three cups this size of american long grain rice. Do not stir but gently fold the rice in. Cover and simmer for 15mins. Taste the liquid and decide if you want to add more Tabasco.
Remove lid and see if the rice is ready - let it cook for the remainder of the time with the lid off so the liquid that has not been absorbed by the rice reduces. Once the rice is ready, put the lid back on and remove from the heat for 10 mins before serving.