Louisiana jambalaya

Method

1. Put a sauté pan over a medium heat and add the oil. Season the chicken thighs on both sides, then place them skin-side down in the pan. Cook for 7-8 minutes until the skin is golden, then turn over and cook for another 3-4 minutes. Remove from the pan with a slotted spoon and set aside.
2. Add the celery, onion and peppers to the pan and cook over a medium heat for 5 minutes until softened and golden. Add the garlic, oregano, cayenne and paprika, then cook for 2-3 minutes more. Add the bay leaves, plum tomatoes, sugar and sliced sausage, then cook for 2 minutes more until well combined. Add the rice, thyme and stock, then return the chicken to the pan skin-side up, pushed into the rice. Season and bring to a gentle simmer. Cover the pan with a lid and bubble gently for 20-25 minutes, stirring occasionally, until the rice is almost cooked.
3. About 5 minutes before the end of the cooking time, remove the chicken from the pan and shred with a couple of forks (discard the skin if you want). Return the chicken meat to the pan with the king prawns and cook for another 3-4 minutes until the prawns have turned pink. Squeeze in the lemon juice to taste, scatter with spring onions, check the seasoning and serve immediately.