Chicken And Sausage Jambalaya
From robyoung 14 years agoIngredients
- 2 chicken breasts shopping list
- sea salt shopping list
- black pepper shopping list
- cayenne pepper shopping list
- olive oil shopping list
- 200g Cooking chorizo, 1cm cubes shopping list
- 1 large onion, roughly chopped shopping list
- 1 green pepper, roughly chopped shopping list
- 1 red pepper, roughly chopped shopping list
- 4 sticks of celery, trimmer and roughly chopped shopping list
- 3 fresh bay leaves shopping list
- 4 sprigs of fresh thyme shopping list
- 4 cloves of garlic, peeled & sliced shopping list
- 1-2 fresh red chillies, deseeded and finely chopped shopping list
- 1 400g tin chopped tomatoes shopping list
- 1.5 litres of chicken stock shopping list
- 700g long grain rice shopping list
- 1tsp parsley shopping list
How to make it
- Season the chicken with salt, pepper and a pinch of cayenne
- Brown the chicken pieces and sliced sausage over a medium heat
- After 5 minutes, once browned on all sides, add onion, peppers, celery, bay, thyme, and a pinch of salt and pepper
- Stir, then fry on a medium heat for 10 minutes, stirring every now and then
- Once the vegetables have softened, add garlic and chillies.
- Stir for around a minute, then add tinned tomatoes and chicken stock
- Bring to the boil, then turn down the heat, put lid on the pan, and simmer for 30 minutes
- Add rice, give it a stir, and replace lid
- Cook for a further 15-20 minutes, stirring every few minutes
- Add enough water to make it a porridge consistency, replace lid and cook for a further 3-4 minutes
- Stir parsley through and serve
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