Jambalaya is a fairly quick one-pot Cajun rice dish. This version is based on a recipe from the Hairy Bikers. Enough for 3:
- Chicken thighs (boned and cut into smallish chunks
- 40g cooking chorizo (thinly sliced)
- 1 tbsp olive oil
- 1 small onion (thinly sliced)
- 2 celery sticks (sliced 1cm thick)
- 1 green pepper (cored, deseeded and cut into rough 2cm chunks)
- 2 large ripe tomatoes
- 1 clove garlic (crushed/finely chopped)
- 1 heaped tsp paprika
- A dash of cayenne pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano (chopped)
- 1 bay leaf
- 90g brown rice
- 200ml chicken stock
- 1 courgette (cut into chunks), so other equivalent green vegetable(s)
- 40g peeled uncooked king prawns (defrosted)
- 2 spring onions (sliced)
- Lemon juice & black pepper to taste
Heat the oil in a large heavy bottomed pan. Fry the chicken over a medium heat until it starts to brown. Add the chorizo and stir-fry for another minute. Remove the chicken and chorizo from the pan.
Stir in the onion, celery and green pepper, and cook very gently for about 10 minutes.
Meanwhile, skin the tomatoes, cut into quarters and remove the seeds (save the liquid from the tomatoes by rubbing the seeds though a sieve, and reserve together with any other accumulated tomato liquid on the chopping board). Roughly chop the tomatoes flesh.
Stir the garlic, paprika, cayenne, thyme, oregano, and bay leaf into the onion, celery and green pepper mixture. Cook for about 1 minute. Add the tomatoes and the reserved liquid and cook over a moderate heat for about 5 minutes, stirring occasionally, until the tomatoes have softened.
Return the chicken and chorizo to the pan, stir in the rice, and cook gently for 1 minute. Pour over the stock and cook for about 20 minutes (stir occasionally, and if the rice is drying out add more water or stock) until the rice is just cooked.
Stir in the prawns and spring onions and cook for a further 2 minutes, or until the prawns are cooked. Serve.