3twigsthymian leavesonly the leaves, not the twigs
Heat olive oil in a pan and bake the chicken breast cubes for 5-7 minutes, until brown. Put them aside.
Meanwhile cut the vegetables into pieces: bell pepper, tomatoes, celery, onion, garlic and piri piri
Heat again some olive oil in the same pan and bake the onion, garlic and piri piri for a few minutes until tender.
Add the remaining vegetables: bell pepper, celery, tomatoes. Fry during a few more minutes.
Add the chicken broth, canned tomato cubes and rice and bring to cook.
Also add the spices: bay leaves, thymian leaves, pepper, salt. Let everything simmer for 20 minutes.
Add the chicken and the large shrimps. Let them warm up in the jambalaya for 5-10 minutes.
Serve immediately and garnish with parsley and/or spring onions.
You cannot do much wrong with this recipe. Try to experiment with ingredients and spices. If you don't like to peel the shrimps, you can also use unpeeled shrimps. In that case 250 gram will be sufficient.
Keyword chicken, instant pot, La Gomera, large shrimps, rice