Jambalaya

In a bowl, add the onion powder, the garlic powder, the salt, the sweet paprika and the red chili powder, mix very well. 

In a food processor, add the tomatoes chopped into wedges, the Aji chili pepper and process well until combined. 

Dice the chicken breasts and sprinkle ½ of the dry seasoning we made over them, mix very well. 

Add the other ½ of the seasoning to the shrimps previously cleaned, mix and set aside. 

Now, in a skillet, add 1 drizzle of olive oil, the seasoned chicken, and fry until golden brown. 

After that, remove the chicken and set aside. 

In the same skillet, add the hotdog sausages chopped into thin round slices, fry until golden brown. 

Remove the sausages and add the shrimps in the skillet, fry them until golden brown. 

In a saucepan, add 1 drizzle of olive oil, add the onion chopped into small cubes, add the minced garlic cloves and stir-fry. 

Add the tomato paste, stir. 

Now, add all the crushed tomatoes, 1 pinch of dried rosemary and the sachet of chicken powder, stir well. 

Add the white rice, the vegetable broth, the salt, the black pepper, stir, cover the saucepan and let it all cook for 20 minutes. 

After this indicated time, turn off the heat and add all the shrimps, the chicken and the sausages, chives to taste, stir very well. 

Serve.