chicken drumstick jambalaya
How to make chicken drumstick jambalaya recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon sunflower oil
8 skinless chicken drumsticks
1 onion, chopped
2 garlic cloves, crushed
2 celery sticks, sliced
1 red chilli, deseeded and chopped
1 green pepper, cored, deseeded and chopped
75 g (3 oz) chorizo sausage, sliced
250 ml (8 fl oz) American long-grain rice
500 ml (17 fl oz) chicken stock
1 bay leaf
3 tomatoes, cut into wedges
dash of Tabasco sauce
salt and pepper
Method:
Heat the oil in a large pan. Cut a few slashes across the thickest part of the drumsticks, add them to the pan and fry over a high heat for 5 minutes, turning occasionally. Add the onion, garlic, celery, chilli and pepper and cook for a further 2–3 minutes or until softened.
Add the chorizo, fry briefly, then add the rice, stirring to coat the grains in the pan juices.
Pour in the stock, add the bay leaf and bring to the boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally, until the stock has been absorbed and the rice is tender.
Stir in the tomatoes and Tabasco sauce and season to taste. Heat through for 3 minutes before serving.
For quick chicken & chorizo stew, pour 350 g (11½ oz) ready-made tomato and roasted pepper pasta sauce into a saucepan.
Add 200 g (7 oz) chopped ready-cooked chicken, 75 g (3 oz) sliced chorizo and 400 g (13 oz) can butter beans, rinsed and drained. Simmer for 5 minutes and serve with crusty bread. Total cooking time 10 minutes.
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| chicken drumstick jambalaya |
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