Chicken and chorizo Jambalaya

Serves 4
Cooking time: 50 minutes


  • 45ml (3 tbsp) olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 100g chorizo, sliced
  • 500g Grain Field Chickens Chicken Gizzards, cleaned and chopped
  • 1 green chilli, seeded and finely chopped
  • 3 potatoes, very small cubed
  • 500ml (2 cups) chicken stock
  • 2 tomatoes, blanched and finely chopped
  • 100g peas
  • Juice of1 lemon
  • Salt and freshly ground black pepper, to taste


  1.  Heat the oil in a large frying pan and sauté the onion and garlic for a few minutes.
  2.  Add the celery and chorizo and continue to stir while cooking for a further minute or two.
  3.  Mix in the chicken gizzards, chilli, potatoes and stock. Turn down the heat and cover cooking for 20 minutes.
  4.  Add the tomatoes and peas and cook until tender.
  5.  Drizzle with the lemon juice and season well.