Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe

bonjour et bienvenue à Kernals Kitchen. Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Les bon temps rouler.

•4 ounces chicken, diced • 2 teaspoons cayenne pepper
 • 3 tablespoon Mexicajun seasoning, or Tony Chacheres. 
• 2 tablespoons olive oil 
• 1/4 cup chopped chives
 • 1/4 cup chopped green bell pepper • 1/4 cup chopped red pepper
 • 1/4 cup chopped celery
 • 1 full clove chopped garlic
 • 1/2 cup chopped tomatoes
• 3 bay leaves
 • 2 tablespoons Worcestershire sauce 
• 3 tablespoons Louisiana hot sauce 
• 3/4 cup rice 
• 3 cups chicken stock 
• 5 ounces Chorizo sausage, sliced.
• Salt and pepper
 • 1/2 cup fresh chopped parsley • 1/2 cup fresh chopped cilantro • 1 fresh lime squeezed

Brown sausage in separate pan, with olive oil 10 or so minutes.

In a bowl combine chicken and Pepper, cayenne, mexicajun or tony's seasoning seasoning, Worcestershire, saucepan heat oil over high heat with onion, peppers and celery, 10 minutes. Add garlic, tomatoes, bay leaves, hot sauce, Stir in rice and slowly add broth. Sausage, Reduce heat to medium and cook until tender, stirring, add in parsley, cilantro, lime juice, cook15 to 20 minutes or until tender.