Jambalaya

Serves 6–7

1 tbsp olive oil	Sauté vegetables	Simmer 20 min, covered	Add peas, cook 3–5 min, rest 5 min
1 onion, diced
2 bell peppers, diced
2–3 celery stalks, diced
1 lb / 450 g chicken, cubed	Cook chicken
2 tsp paprika	Add spices
1 tsp cayenne pepper
1 tsp dried thyme
2 bay leaves
1 tsp garlic powder
Salt and black pepper to taste
2 cups / 400 g long-grain rice	Toast rice
1 tin / 400 g chopped tomatoes	Add tomatoes & stock
2 chicken stock cubes
4 cups / 950 ml hot water
1 cup / 150 g frozen peas

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