Cajun Chicken & Chorizo Jambalaya

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken thigh and chorizo and cook, tossing, until browned, 5-6 minutes. Transfer to a bowl and cover to keep warm. TIP: the chicken will continue cooking in step 4.

Return the frying pan to a medium-high heat, with a drizzle of olive oil if needed, and add the onion, carrot and green capsicum, cook until softened, 5 minutes. TIP: don't wash out the pan. Add the garlic, Cajun spice blend and smoked paprika and cook for 1 minute, until fragrant. Add the basmati rice to the frying pan and stir to combine.

Add the water, diced tomatoes and crumble in the chicken stock cubes to the frying pan. Return the chicken thigh and chorizo to the frying pan and add the resting juices. Reduce the heat to low, cover with a lid or foil, and simmer for 15 minutes. Remove the lid or foil, stir through a splash of water, and cook for a further 10 minutes. Season with salt and pepper to taste.

Whilst the jambalaya is cooking, roughly chop the parsley leaves.