Creole jambalaya

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5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

oil
4.00 chicken breast fillets — skinned, deboned and cubed
sea salt and freshly ground black pepper
1.00 green pepper — red,cut in julienne strips
3.00 celery stalks — sliced
4.00 fresh chives — chopped
375.00 ml rice — uncooked
410.00 g tomatoes — chopped, skinned
5.00 ml cumin — ground
5.00 ml allspice — ground
2.00 ml cayenne pepper
5.00 ml fresh thyme
750.00 ml stock — thickened
250.00 g prawns — cooked, shelled
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Method:

Heat the wok and brush with the oil, removing any excess oil with paper towelling.
Season the cubed chicken with salt and pepper and stir-fry in the wok until golden brown. Reduce the heat, cover with the lid and heat until done. Remove from the wok.
Stir-fry the pepper, celery and chives in the heated wok until tender. Add the rice and lightly stir-fry.
Add the tomatoes, spices, thyme and stock. Cover, reduce the heat and heat for about 20 minutes or until the rice is tender and most of the liquid has evaporated. Stir occasionally.
Add more stock if necessary, cooking until the rice is done. Add the prawns and chicken, cover and heat until warmed through. Season with salt and black pepper to taste.
Serve with a fresh salad.



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