Jambalaya with chicken

Ingredients for 4 servings:

• 4 chicken breasts
• 1 onion(s), chopped
• 1 bunch of spring onions, finely chopped
• 2 bell peppers, red and green, diced
• 2 cloves garlic, finely chopped
• 1 stalk(s) celery, chopped
• 250 g rice (long grain rice, possibly wild or natural rice)
• 120 g Cabanossi or chorizo ​​sausages, sliced
• 120 g ham, cooked, diced
• 1 can of tomatoes, approx. 400g
• ½ liter chicken broth
• 2 small chilies, dried, crumbled
• 2 bay leaves
• 1 tsp thyme
• ½ tsp cumin
• 4 tbsp oil
• 8 shrimp tails

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauté the onion and spring onions in oil. Add the sliced ​​chicken breast and fry. Add the bell peppers, sausage, and ham, fry briefly, then add the rice and fry for 2-3 minutes. Add the broth and tomatoes, season with chili, cumin, thyme, and bay leaf. Bring to a boil, cover, and simmer until the rice is tender (about 20 minutes). Add the shrimp tails just before the end of the cooking time. This recipe is quite versatile: you can also cook zucchini (originally okra) or corn, for example, or use other meats, even leftovers.