Spicy Jambalaya

25 Jan

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This dish is normally quite fatty and unfortunately a bit unhealthy but this version has cut back on a lot of the unhealthy stuff which means you are just left with loads of flavor and a warm spice. This recipe has a fair few components but the steps are actually all quite simple. So don’t let it intermediate you because it is well worth the effort.

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Spicy Jambalaya (Serves 4-6)

100-150g chorizo, cut into thin rounds

2 chicken breasts, cut into bite sized chunks

1 large onion, diced

1 1/2 peppers, diced (Any color)

6/7 button mushrooms, quartered

1tsp dried thyme

1tsp dried oregano

2 bay leaves

1/4tsp cayenne pepper

1tsp sweet paprika

3 garlic cloves, minced

1 x 400g tin chopped tomatoes

400ml chicken stock

200g basmati/long grain rice

175g cooked, deshelled prawns

3 spring onions, roughly chopped

Salt and pepper

  • Heat a dry pan over a medium heat then add the chorizo and cook until fiery red and crispy. Transfer to a plate lined with with kitchen towel using a slotted spoon. 
  • Using the oil that came off the chorizo, cook the chicken over a medium heat in the same pan until golden and fully cooked through. Once cooked transfer to the plate with the chorizo and set aside.
  • You may need to add a drop of rapeseed/olive oil if there isn’t much left in the pan, heat over a medium heat then add the onion, peppers and mushrooms and cook until softened. Add the thyme, oregano, bay leaves, cayenne pepper, paprika and garlic. Mix it up and cook for 30secs.
  • Add the tinned tomatoes, stock, chorizo, chicken and rice. Stir together and leave to cook over a low/medium heat with a lid for about 20mins or until the rice is tender, stirring and checking regularly to make sure its not sticking to the bottom or drying out.
  • Once the rice is tender, add the prawns and spring onions and cook for a further 2-3mins to warm the prawns through.
  • Season with salt and pepper to taste and serve piping hot.
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