Spicy Jambalaya

Total time 45 mins
45 mins preparation time

Try our easy one pot recipe! This spicy mix of chicken, prawns and rice is a family favourite.

Ingredients

4 portion(s)
2 tbsp
oil to fry
7 
chicken thigh fillets, skin on
1 
onion, sliced
2 
cloves garlic, crushed
2 
sticks celery, chopped
1 
red pepper, chopped
1 
green pepper, chopped
 ½ tsp
cayenne chilli powder
 ½ tsp
ground ginger
300 g
long grain rice
400 ml
chicken or vegetable stock
400 g
canned chopped tomatoes
Sprig of fresh thyme
100 g
cooked prawns
Nutritional facts (per portion): 2734 kJ  /  653 kcal
25 g Fat
35.7 g Protein
75 g Carbohydrates

Preparation

Step 1

Heat the oil in a large casserole dish or other flameproof pan.

Step 2

Add the chicken and fry until brown on both sides. Remove from pan and set aside.

Step 3

Now add the onion to the pan and soften over the heat for 2-3mins, before adding the garlic, celery and peppers. Stir well and cook for 3-4mins then return the chicken to the pan.

Step 4

Add the chilli powder and the ginger and stir well to coat everything.

Step 5

Next add the rice and pour in the stock, soy sauce and canned tomatoes and thyme. Stir well to combine.

Step 6

Scatter the prawns on top, the cover and leave to cook for 20-25mins or until the rice is cooked. Check it half way through cooking and add more liquid if needed.

Step 7

A creole dish from Louisiana, with rice, chicken and vegetables. It makes an easy one pot dinner for the family or relaxed entertaining, when everyone can dig in.

Recipe-ID: 313

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Heat the oil in a large casserole dish or other flameproof pan.

Add the chicken and fry until brown on both sides. Remove from pan and set aside.

Now add the onion to the pan and soften over the heat for 2-3mins, before adding the garlic, celery and peppers. Stir well and cook for 3-4mins then return the chicken to the pan.

Add the chilli powder and the ginger and stir well to coat everything.

Next add the rice and pour in the stock, soy sauce and canned tomatoes and thyme. Stir well to combine.

Scatter the prawns on top, the cover and leave to cook for 20-25mins or until the rice is cooked. Check it half way through cooking and add more liquid if needed.

A creole dish from Louisiana, with rice, chicken and vegetables. It makes an easy one pot dinner for the family or relaxed entertaining, when everyone can dig in.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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