In the Kitchen

In association with Sligo Today

Chicken and Chorizo Jambalaya

Added: 09/10/17 : 12:45:13

 Easy - Prep: 10 mins Cook: 45 mins

Serves 4


    1 tbsp olive oil
    2 chicken breasts, chopped
    1 onion, diced
    1 red pepper, thinly sliced
    2 garlic cloves, crushed
    75g chorizo, sliced    
    1 tbsp Cajun seasoning
    250g long grain rice
    400g can plum tomato
    350ml chicken stock


Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.


Added: 09/10/17 : 12:51:13

Easy - Prep: 30 mins Plus chilling

Serves 6


    568ml pot double cream
    250g tub mascarpone
    75ml marsala
    5 tbsp golden caster sugar
    300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
    175g pack sponge finger
    25g chunk dark chocolate
    2 tsp cocoa powder


Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.