Slice the chicken into chunks and marinade in jerk seasoning for at least 10 minutes, add pressed garlic cloves.
Slice the chorizo into small chunks/cubes and cook in a wok on a medium/high flame, until it starts to brown. Add the chopped onion and marinated chicken.
Cook enough rice for 4 (1 to 2 mugs dry). Add stock cube to rice, cook until its slightly under done then leave to cool.
Add tomato puree to the chicken pan and cook it off. Add tin of good quality tomatoes and let it simmer for 10 minutes. Next add the rice to the pan and heat through.
Serve with a good dolop of sour cream
Add prawns for a bit of extra flavouring and texture.
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