A slight mix around for this week as we had Jambalaya instead or Paella tonight instead of Friday 😉
I love, love, love Jambalaya and it’ so easy to make.
- Chicken breast cjhopped into pieces – I work on 1 chicken breast per person
- Chopped chorizo – dependent on taste
- A small chopped onion (or a handful of frozen diced onion)
- A finely chopped red pepper
- 2 garlic cloves, finely chopped
- Long grain rice (1/2 to 1 cup of rice depending on how hungry you are)
- 1tsp dried thyme, oregano & chilli powder/flakes
- 2 tins chopped tomatoes (I like the ones with chilli in)
- Chicken stock (twice the volume of the rice – ie. for every one cup of rice, use two cups of water)
- A big squeeze of tomato puree
- Prawns, peas and sweetcorn are all optional extras 😉
- In a large pan, cook the chicken until lightly browned.
- Next you can add the onion and chopped pepper to the pan and cook them until they’re soft, stirring occasionally.
- Add your garlic and rice to the pan and cook for 2 mins stirring constantly. Don’t forget at this stage that you measure rice in volume rather than weight so before you add it to the pan, pour it into a mixing jug and remember how many ml the rice equates to.
- Add the thyme, oregano, chilli, the chorizo and the chopped tomatoes and cook for 2 more minutes, again stirring frequently so the rice doesn’t stick to the bottom of the pan. This is where you would add your prawns, peas and sweetcorn if you were going to.
- Pour in the hot chicken stock (double the ml measurement of rice that you added earlier) and gently bring the pan to the boil. When it’s bubboing, cover your pan and simmer on a low heat for 20 mins, or until the rice is cooked. Don’t forget that you’ll need to stir quite often with this one or the rice sticks to the bottom of the pan.
- When your rice is cooked through, the Jambalaya is ready to serve with a little soured cream on the side.
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