Jambalaya

Recipe from: 10 September 2015
recipes, savoury

Ingredients 18
Servings 1
Minutes 00:30

Ingredients

Serving Change
  • 30
    ml
    olive oil
  • 2-4
    chicken breasts, quartered
  • 350
    g
    pork fillets, cubed
  • 2
    onions, chopped
  • 1
    green pepper, julienned
  • 2
    red peppers, julienned
  • 2
    cloves
    garlic, finely chopped
  • 200
    g
    raw rice
  • 15
    ml
    tomato paste
  • 1
    can
    whole tomatoes (410g)
  • 100
    g
    chorizo, sliced
  • 2.5
    ml
    cayenne pepper
  • 2
    red chillies (or to taste)
  • 2
    bay leaves
  • salt and freshly ground black pepper
  • 350
    ml
    chicken stock
  • 200
    ml
    dry white wine
  • handful of parsley, chopped
 

Method

00:30
 
Preheat the oven to 180°C.

Heat the olive oil in a frying pan and cook the chicken breasts over high heat until golden brown. Do the same with the pork fillets, adding more oil if necessary. Spoon the meat into an ovenproof dish.

Fry the onion until soft and glossy. Add the peppers and fry until soft, then add the garlic and rice.

Add the tomato paste followed by the tinned tomatoes, chorizo, red peppers, chillies and bay leaves. Season to taste.

Spoon everything into the dish and pour the stock and wine over. Cover and bake for about an hour. Stir once or twice while cooking and, if you’re using prawns, add them in the last 10-15 minutes. Garnish with parsley before serving.

Serve with a large salad and ‘zhoozh’ it up with prawns.

Text and image source: Home magazine

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Read more on: recipe  |  savoury
 

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