Chicken Jambalaya
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 Onion, sliced
- 1 Pepper, sliced (from a jar is fine)
- 1 tsp plain flour
- 1 tsp paprika (smoked is good)
- 2 Skinless chicken breasts, diced
- 100g Chorizo, chopped or sliced
- 1 tsp chilli paste (ajust to taste)
- 225ml Long grain rice
- 450ml Vegetable stock
- Couple of drops of tabasco
Method
- STEP 1In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside
- STEP 2Mix the flour and paprika and then dust the diced chicken with the mix. Fry the chicken in the same pan for about 5 minutes until coloured all over - remove and set aside.
- STEP 3Fry the chorizo and chilli together until the chorizo starts to release it's oils.
- STEP 4Stir in the rice so that it is coated in the oils. Return the onions, pepper and chicken to the pan and then pour over the stock and give everything a good stir.
- STEP 5Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible).
- STEP 6Serve with a dollop or creme fraiche.