Duke of Edinburgh Award season has started at work. As tradition dictates, I have reprised my role as Camp Chef. In the past, I have stuck to simple dishes such as fajitas or curry as there have only been 3 adults to cook for. This year, with 8 adults on board, I have had to up my game in order to ensure all bellies are full.
Chicken and Chorizo Jambalaya (feeds 8)
- 1kg chicken breast (£6.50)
- 200g chorizo (£2.50)
- 2 onions (£0.50)
- 2 red peppers (£1.10)
- 500g rice (£0.89)
- 800g chopped tin tomatoes (£0.70)
- 1200 ml water
- 70g Jambalaya spice mix (£1.70)
- Asda olive oil spray (£1.45)
Total: £15.34 (£1.91/serving)
As this dish was to be cooked, quite literally, in a field, I chopped and bagged my ingredients the night before, in order to minimise the chaos that cooking in a field usually brings. I also made sure that the tinned tomatoes had a ring pull.
- Fry the chicken and chorizo until golden brown. In a kitchen this should take under 5 minutes; on a gas burner in a field, it’s closer to 10!
- Add the onion and cook for a further 5 (or 10) minutes: until the onion becomes translucent, but not burnt!
- Add the rice and chopped peppers and mix thoroughly
- Combine the tinned tomatoes, spice and water and add to the pan, mix, and bring to the boil.
- Once boiled, simmer until the rice has cooked and the water has evaporated.
In a kitchen, the cooking time is approximately 25 minutes, however, when cooking on a gas burner, it took closer to an hour to prepare and cook. Eating time was substantially less!