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Member recipe

Chicken Jambalaya

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(1 ratings)

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Serves 2

A lovely one pot recipes that comforting, quick and really tasty!

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  • 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


    1. In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside
    2. Mix 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.
    3. Fry the chorizo and chilli together until the chorizo starts to release it's oils.
    4. Stir 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.
    5. Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible).
    6. Serve with a dollop or creme fraiche.

Comments, questions and tips

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10th Jan, 2012
Recipe worked really well and tasted delicious. I did need 2x the amount of flour and paprika than suggested, and would recommend using a saucepan rather than a wok, because I struggled to cover the rice with the stock in the wok. All in all this is an absolutely fantastic dish!
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