chicken and chorizo jambalaya
How to make chicken and chorizo jambalaya recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
175 g (6 oz) long-grain rice
1 tablespoon olive oil
250 g (8 oz) piece of chorizo sausage, cut into chunky slices
1 onion, chopped
375 g (12 oz) skinless chicken breast fillets, cut into chunks
1 red pepper, cored, deseeded and cut into chunks
1 green pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
2 celery sticks, chopped
1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water
600 ml (1 pint) chicken stock
400 g (13 oz) can chopped tomatoes
salt and pepper
4 tablespoons chopped parsley, to garnish
Method:
Cook the rice in a saucepan of lightly salted water for 15 minutes until tender, then drain. Meanwhile, heat the oil in a large, heavy-based frying pan, add the chorizo, onion and chicken and cook over a medium heat, for 10 minutes, stirring occasionally, until browned and cooked through. Add the peppers and celery and cook, for a further 5 minutes, stirring occasionally.
Blend the measurement water with the cornflour, then stir into the stock, add to the pan with the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes before adding the cooked rice. Season generously with pepper. Serve garnished with the parsley, accompanied by crusty bread and salad, if liked.
For Creole-style jambalaya:
Heat 1 tablespoon olive oil in a large saucepan, add 1 chopped onion and cook over a medium heat for 5 minutes, stirring occasionally. Add 200 g (7 oz) sliced chorizo sausage, 4 chunkily shredded ready-cooked chicken breasts and 1 teaspoon Creole spice mix. Cook for 1 minute, then add a 350 g (11½ oz) tub fresh tomato sauce, 100 ml (3½ fl oz) chicken stock and 600 g (1 lb 5 oz) ready-cooked egg-fried rice. Stir, heat through, season and serve. Total cooking time 10 minutes.
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| chicken and chorizo jambalaya |
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