Jambalaya

Prep: 20 mins
Cook: 30 mins
Jambalaya
Jambalaya
If you love chicken, seafood and sausage then this dish has everything you need. You can leave out one or even two of the meats if you have a preference.

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

Heat a frying pan over a high heat (no oil). Brown the chopped chorizo and then remove from the pan onto a plate and set aside. The chorizo will leave a paprika redish oil on the pan – leave it there for flavour.

Next add a tablespoon of the olive oil to the pan and, when hot, brown the chicken on all sides and transfer it to the plate with the chorizo.

Fry the onions for 2-3 minutes in the same pan to brown them a little and then add the chorizo and chicken back into the pan

Add the celery, sliced pepper, garlic and chilli.

Fry for 5 minutes until the pepper and celery are softened – you may need to add a little more oil.

Add the rice into the same pan and stir it to get a good coating of oil – it will turn a little translucent (or see through).

Add the Tabasco sauce to the chicken stock.

Next, add the bay leaf and chopped tomatoes to the pan and then pour in the chicken stock.

Season with salt and black pepper, giving it a good stir to push the rice down into the stock.

Now turn the heat down to a low heat and put the lid on, simmering it for 20 minutes.

Five minutes before the end, add in the fresh prawns, if using. Cover and simmer again for 5 minutes.

Check that the rice is fully cooked and if necessary add a little more stock.

Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley, spring onions and a wedge 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

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