Chicken jambalaya recipe

One of the easiest and the best rice dish that can be made at ease is Jambalaya. It owes its origin to the traditional Cajun cooking of America. The dish can be used to serve three people.

Ingredients required

  • 2 chicken thighs, boneless, skinless sliced into eatable bites
  • 2 spring onions, trimmed and sliced
  • 6 Fl oz of White Basmati rice
  • 1 medium sized Onion, sliced into thin pieces
  • Olive oil, 2 tablespoons
  • 1 pint of hot chicken stock
  • 3 medium-sized tomato, soaked in hot water and skin peeled and chopped
  • 4 Oz of sausage peeled and cut into pieces
  • 2 Celery sticks, trimmed and sliced into pieces
  • 2 cloves garlic, crushed
  • 1 green chili, finely chopped
  • 1 yellow pepper, sliced
  • 1 Bay leaf
  • Freshly powdered black pepper
  • Salt to taste

    For garnishing

  • Sauce 1 teaspoon
  • Parsley leaf, chopped roughly 1 tablespoon

    Preparation method

    Heat the frying pan over high, add the sausages without adding any fat, and brown the pieces. Remove from the pan and keep aside. Add a tablespoon of Oil and on getting hot, add the chicken and brown it and transfer to the plate with the chorizo. Add onions and fry for about three minutes to brown the frills of onion and return the chorizo and the chicken to the pan and add pepper, chili, celery and garlic. For about 5 minutes fry, if necessary, adding a little oil, until the pepper and celery get softened and edges slightly browned. Now, stir in the rice to get coated with oil and then add Tabasco to the hot chicken stock. Add the chopped tomatoes and bay leaf to the pan and pour in the stock. Season with freshly powdered black pepper and salt and after stirring, add the rice to the liquid. Cover the pan, turn the heat to low and allow simmering for about 20 minutes. If you find that the rice is yet to cook, add some more stock and cook. Cover with the lid for another five minutes. Before serving the dish, garnish with spring onions and parsley.

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