The finished recipe. Turkey and Chorizo JambalayaIngredients 1 to 6. 140 g Turkey breast (Cut into 2 cm pieces. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 30 g Chorizo (Diced small. Thirty grams is enough to colour the whole pan with its fat. As sold. This is where the fat in the dish is.). 65 g Basmati rice (Dry weight, before cooking.). 60 g Onion. 80 g Green pepper. 1 stick, about 40 g CeleryIngredients 7 to 12. 2 cloves, about 6 g Garlic. 150 g Chopped tomatoes, tinned. 200 g Chicken stock (Made up from a cube or a pot.). A teaspoon Smoked paprika. A pinch, or more Cayenne pepper. A few sprigs Fresh thymeStep 1. Fry the chorizo in a dry saucepan over a medium heat for two minutes until the fat runs. Add the turkey and colour it in that fat for two more.Step 2. Add the onion, pepper and celery, chopped small, and cook for five minutes until soft. Stir in the garlic, paprika, cayenne and thyme.Step 3. Add the rice and stir until every grain is coated, then add the tomatoes and stock with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for twenty minutes.Step 4. Rest off the heat for five minutes, then fork through and taste for heat and salt.
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