Chicken And Sausage Jambalaya |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 68 |
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An alternative to adding seafood, chicken and sausage jambalaya! Ingredients:
2 chicken breasts |
sea salt |
black pepper |
cayenne pepper |
olive oil |
200g cooking chorizo, 1cm cubes |
1 large onion, roughly chopped |
1 green pepper, roughly chopped |
1 red pepper, roughly chopped |
4 sticks of celery, trimmer and roughly chopped |
3 fresh bay leaves |
4 sprigs of fresh thyme |
4 cloves of garlic, peeled & sliced |
1-2 fresh red chillies, deseeded and finely chopped |
1 400g tin chopped tomatoes |
1.5 litres of chicken stock |
700g long grain rice |
1tsp parsley |
Directions:
1. Season the chicken with salt, pepper and a pinch of cayenne
2. Brown the chicken pieces and sliced sausage over a medium heat
3. After 5 minutes, once browned on all sides, add onion, peppers, celery, bay, thyme, and a pinch of salt and pepper
4. Stir, then fry on a medium heat for 10 minutes, stirring every now and then
5. Once the vegetables have softened, add garlic and chillies.
6. Stir for around a minute, then add tinned tomatoes and chicken stock
7. Bring to the boil, then turn down the heat, put lid on the pan, and simmer for 30 minutes
8. Add rice, give it a stir, and replace lid
9. Cook for a further 15-20 minutes, stirring every few minutes
10. Add enough water to make it a porridge consistency, replace lid and cook for a further 3-4 minutes
11. Stir parsley through and serve
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