Chicken and chorizo Jambalaya

Serves 4-6

Ingredients
500g skinless chicken thighs
200g chorizo
1 onion finely diced
1 green pepper finely diced
1 red pepper finely diced
1 tin chopped tomato's
3 cloves garlic crushed
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp turmeric
1 tbs fresh thyme
3 tbs fresh parsley chopped
200ml white wine
1 litre chicken stock (more if required)
400g brown basmati rice
sour cream and sliced spring onions to serve

Method
1. Cut the thighs in half and season before browning in a hot pan, add the chopped chorizo and cook for 3-4 mins. Add the onion, and peppers and cook for a further 5 mins. Add the garlic, bay leaves, turmeric, paprika and cumin and continue cooking for a couple of mins, add the white wine and tomato's.

2. Add the rice to the pan and stir through, pour in the boiling stock and bring to a simmer. cover with a lid and cook for 50-60 mins or until the rice is cooked, adding more stock if required, Stir through parsley, spring onions and season.

3. Serve with spring onions and dollop sour cream.