Jambalaya
250g chicken (we used boneless, skinless chicken thighs but into bite size pieces)
100g chorizo sausage – peeled and cut into 2cm pieces
2 tbsp olive oil
2 small onions – finely diced
2 cloves garlic – crushed
2 sticks celery – trimmed and finely diced
1 green chilli – de-seed and finely chopped
1 red pepper - diced
175ml basmati or paella rice
600ml hot chicken stock
1 tsp Tabasco sauce
3 medium tomatoes – peeled (drop in hot water for 1 minute to peel easily) and chopped
1 bay leaf
Salt and pepper
9 large fresh prawns (optional)
To serve:
1 tbsp flat leaf parsley – finely chopped
2 spring onions – finely chopped
Wedges of lime
Serves
2
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Shellfish, Chicken, Fish, Vegetables, Rice
Recipe Type
Dinner, Family Dinners, One Pot
Cuisine
Seafood
Special Info
Nut free, Egg free, Dairy free
Level of Difficulty
Easy