Jambalaya
A Creole-style rice dish from Louisiana, made with chicken, ham, and vegetables.
Ingredients
olive oil
2 tbsp
skinless chicken breasts
3
onion (chopped)
1 large
smoked ham
7oz (200g)
garlic (chopped)
2 large cloves
red pepper (de-seeded and cut into bite-sized pieces)
1
paprika
1 tsp
green chili (de-seeded and finely chopped, optional)
1
dried thyme
1 tsp
warm chicken or vegetable stock
3 cups
canned chopped tomatoes
3 tbsp
brown rice
1 1/3 cups
peas
1/3 cup
salt and pepper
Instructions
1
Step 1
Chop the onion into small pieces and set aside. Then carefully cut the chicken and ham into bite-sized pieces. Heat the oil in the large saucepan.
2
Step 2
Fry the chicken and onion for 8 mins over a medium heat until the chicken is golden all over. Stir frequently to prevent the chicken sticking to the pan.
3
Step 3
Put the rice in a sieve and rinse it under cold water until the water runs clear. Washing the rice before cooking stops the grains from sticking together.
4
Step 4
Add the ham, garlic, red pepper, and chili, and cook for 2 mins. Add the paprika, thyme, rice, stock, and tomatoes. Stir and bring to a boil.
5
Step 5
Reduce the heat to low, cover the pan and simmer for 35 mins or until the rice is cooked and the stock is absorbed. Season the rice and stir before serving.
