Jambalaya
Info
Perfect week night meal for the whole family.
Ingredients
Method
Ingredients
- 600g skinless and boneless chicken thighs
- 150g chorizo, sliced diagonally
- 1 onion, roughly chopped
- 2 celery, sliced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tsp Bart Thyme
- 1 tsp Bart Oregano
- 2 tbsp Bart Cajun Seasoning
- 1 tbsp tomato puree
- 1 tin of tomatoes
- 250g rice
- 450ml chicken stock
- 150g raw king prawns
- 4 spring onions
- Handful of chopped parsley
Method
- Season the chicken generously with salt and pepper. Heat a glug of olive oil over a medium/high heat in a large heavy based pan. Fry the chicken until it’s starting to colour, then add the chorizo. Fry it all off for another few minutes, then remove it from the pan and set aside.
- Now fry the onion, celery and peppers off for 10 mins or so, until everything is nicely softened.
- Add the thyme, oregano, cajun and tomato puree - stir and fry for another few minutes. Then add the tin of tomatoes and simmer for 5 mins.
- Add the chicken and chorizo back to the pan.
- Now it’s time to add the rice and chicken stock. Bring it to the boil and turn down to a medium/low heat, cover and leave to cook for 20-25 mins, until the rice is very nearly cooked.
- Add the prawns to the pan, mixing them through, then cover again for another few minutes, stirring occasionally, until the prawns are cooked through.
- When just about to serve, stir through the spring onions and parsley.
- Enjoy!
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