Chicken and smoked sausage jambalaya

Peel the onion and cut it into small cubes. Set aside.

Cut the chicken breasts into 2 cm pieces. Season lightly with salt and pepper.

Wash the bell pepper and dice it. Trim the celery and cut it into small pieces. Set aside.

In the skillet over medium heat, heat the oil. Add the onion and cook for 2 min without browning.

Add the chicken pieces to the skillet. Brown them 3 to 4 min, stirring. Set half of the chicken aside on a plate.

Add the bell pepper and celery to the skillet. Cook for 3 min over medium heat.

Dissolve the bouillon cube in 300 ml of hot water. Add it to the skillet with the crushed tomatoes, paprika and thyme. Mix well.

Rinse the rice in cold water in the colander. Add it to the skillet and stir. Bring to a boil, then turn the heat to the lowest setting. Cover and cook for 35 min without touching it.

While the rice cooks, cut the sausage into 1 cm rounds. In a separate skillet, brown them for 3 min over medium heat. Set aside.

When the 35 min are up, add the sausage rounds and the reserved chicken to the skillet. Stir and heat for 2 min over low heat.