Southern-Style Jambalaya

Name: Southern-Style Jambalaya
Cook time: 45 min
Total time: 45 min
Cuisine: African, European, Moroccan, Mediterranean, American, Greek, Southern
Ingredients: 6 boneless, skinless chicken thighs; 100g chorizo (we like picante); 1 tbsp olive oil; 1 large onion, roughly chopped; 4 slender celery sticks, cut into 1cm slices; 2 small green peppers, deseeded and cut into 2cm chunks; 5 large ripe vine tomatoes (about 475g); 3 garlic cloves, peeled and crushed; 1 tbsp paprika; ¼ tsp cayenne pepper; 1 tsp dried thyme; 1 tsp dried oregano; 2 bay leaves; 200g long-grain rice (we often use the easy-cook version); 450ml chicken stock, made with 1 chicken stock cube; 100g cooked peeled king prawns, thawed if frozen; 6 spring onions, sliced (including lots of green); ﬂaked sea salt; freshly ground black pepper