Chicken Fish Main course Rice US/Caribbean


Jambalaya is a classic one pot meal from the US/Caribbean.  If you are making some to freeze I would just add as many praws as you need for each serving each time rather than reheating them


Cooking time
1 hour

Good slug of olive oil
100g smoked pork sausage such as chorizo or kabanos, sliced
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp hot chilli powder
3-4 cloves garlic, chopped
1 large onion, finely chopped
1 green pepper, finely chopped
1 large stick of celery, finely chopped
1 large chicken breast, chopped
Handful of raw prawns (optional)
1 cup uncooked rice
1 tin of tomatoes (400g)
200ml stock or enough to almost cover the mix

Heat oil in ovenproof pan with a lid. Add sauasage and fry until browned and the oil has taken the colour of the sausage. Remove with a slotted spoon and set aside.

Add onion, green pepper, garlic and celery to the pan and fry for a few minutes on a high heat. Cover, turn down the heat and sweat for a few minutes. Add spices and mix well. Return the sausage to the pan.

Add rice and mix through. Add whatever stock and tomatoes and stir through. Bring to the boil and add herbs and season. Place chicken and prawns (if using) in a layer on top of the rice. Cover and cook on the hob on a low heat until the rice has absorbed all the liquid and the chicken is cooked through- about 20 mins.

Alternatively, cook in the oven at 180C for about the same time. Leave to stand with lid on for 5 minutes before serving.

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