Surf & Turf Jambalaya

3 tbsp (45 mL) olive oil

3 lb (1.4 kg) whole chicken, cut into 8 pieces

1/2 lb (0.3 kg) chorizo sausage, sliced

1 red onion, cubed

1 red pepper, cut into strips

3 sprigs thyme, fresh

6 cloves garlic, fresh, chopped

15-18 large shrimp, raw, peeled, deveined

19 fl oz (565 mL) (540 mL) stewed tomatoes

4 cups (1 L) hot chicken broth

2 cups (500 mL) long grain rice

2 tbsp (30 mL) paprika

2 tbsp (30 mL) cayenne pepper

salt, to taste

pepper, freshly ground, to taste

1/2 cup (125 mL) cilantro, fresh, chopped

1 In a large, heavy-bottomed pot, sauté chicken pieces in oil over high heat for a few minutes. Remove and keep warm.
2 Add chorizo slices, onion, bell pepper, thyme sprigs and garlic cloves and brown for 2 to 3 minutes.
3 Return reserved chicken to the pot along with the rest of the ingredients (shrimp, tomatoes, stock, rice and seasonings), except cilantro, and bring to a boil.
4 Cover and simmer over very low heat for about 30 minutes or until the rice and chicken are cooked (internal temperature of chicken of 77 °C (170 °F)).
5 Place the entire pot on a trivet at the centre of the table and garnish the jambalaya with cilantro. Serve with plenty of refreshments (water, beer or good wine).