Jambalaya

Ingredients

• 2 tbsp olive oil
• 4 boneless skinless chicken thighs, roughly chopped
• 1 small white onion, diced
• 3 garlic cloves, minced
• 4 Club Des Millionnaires anchovy fillets
• 2 stalks celery, diced
• 1 carrot, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 cup Nonna Pia’s Siciliana Sauce
• 3 cups chicken stock
• 1 tbsp Worcestershire
• 1 1/2 cup white rice, rinsed well and drained
• 3 cans (80g) Ocean’s Tuna in Olive Oil, drained
• 4 scallions, thinly sliced
• Salt and pepper to taste