Louisiana Style Chorizo and Chicken Breast Jambalaya

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken and pepper strips and fry, stirring, until the chicken is golden brown and the veg has softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the chorizo to the pan and fry until it starts to brown, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).

In a small bowl, combine the olive oil for the drizzle (see pantry for amount), a squeeze of lemon juice, the lemon zest and half the parsley. Season with salt and pepper, then set the lemon and herb drizzle aside for now. 

Lower the pan heat to medium-high, then add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min. 

Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

Once the rice is cooked, fluff it up with a fork and gently stir it into the sauce.

Stir through the peas, a squeeze of lemon juice, the remaining parsley and honey (see pantry for amount). Taste and add more salt and pepper if needed.