Slow Cooker Chicken Jambalaya

Step 1

In a saucepan,heat 1 tablespoon olive oil. Add onion and fry,stirring, for about 5 minutes. Stir in crushed garlic,celery,thyme,chili powder and ginger and cook for a further 1 minute. Transfer mixture to slow cooker.

Step 2

In the same saucepan,heat remaining 1 tablespoon olive oil. Add cubed chicken and fry gently until lightly browned. Transfer fried chicken to slow cooker together with bacon cubes.

Step 3

In a mixing bowl,combine tomato puree,Tabasco sauce and chicken stock. Whisk well and pour mixture into slow cooker. Mix well,cover slow cooker and cook on high-heat setting for 1 ½ hours.

Step 4

Sprinkle easy-cook rice into the slow cooker and stir to mix. Cover and cook on high-heat setting for a further 45 minutes-1 hour or until rice almost tender and chicken stock has been absorbed. Add a little water if mixture is too dry.

Step 5

Stir in chorizo,cover and cook on high-heat setting for a further 15 minutes. Stir in chopped fresh parsley and season with salt and black pepper. Stir again and turn off slow cooker. Leave for 10 minutes,then,using a fork,stir to fluff up the rice.

Step 6

Serve garnished with fresh parsley or chopped green onions.