Chicken Jambalaya

800g diced chicken breast

100g minced pork (optional)

1 tsp smoked paprika (use un-smoked if you think the flavour is to strong)

½ tsp rosemary

½ tsp thyme

50g white wine vinegar

2 red onions finely diced

3 stick celery finely diced

2 bulbs of garlic – roasted in their skins then minced

2 tbs oil (dairy free)

60g flour (gluten free)

2 peppers char grilled and diced (red and green are best)

2 large sweet potatoes baked in their skins until very soft

2 tbsp tomato puree

400 ml chicken stock

200g chopped tomatoes fresh or tinned

1 can of sweet corn

Serve with corn bread (see recipe)

Method:

To make the sweet potato puree make the stock, fresh or from cubes add the tomatoes and one of the sweet potatoes. Blend with a hand blender until smooth.

Heat the oil in the pan add the onion and the celeray, cook until soft and then add the diced chicken and pinced pork. Stir until browned.

Mix in the garlic, herbs, spices and tomato pureeadd the flour and stir in to coat the ingrediants, this makes the base for the sauce

Stir in the vinigar and the sweet potato puree you made earlier

Cook out for about 30 minutes then add the peppers and sweetcorn

Roughly dice the other sweet potato and add to the mix

Serve with brown rice and crusty fresh corn bread

If the jambalaya is to thick add some extra water