Recipes‎ > ‎

Chicken Jambalaya

This is a brilliant 'one-pot' dinner and a makes a change from the usual.
3 tbsp Olive Oil
900g Chicken (in pieces)
1 onion finely chopped
1 red or green pepper
1/2 cup of rice per person
2 tbsp tomato puree
1tsp dried thyme
1ts dried oregano
1 tin chopped tomatoes
2 sausages or 4 slices bacon
1 pint chicken stock
Heat the oil in a large pot
Cook chicken until sealed, stirring frequently
Remove and transfer to a plate (leave the juices behind)
Add onions and peppers and for 5 minutes or until soft.
Add the rice and cook for 5 minutes stirring constantly.
Add the tomato puree, thyme, oregano, chilli, sausage/bacon and tomatoes.
Season with black pepper, cook for 2-3 minutes.
Return the chicken and any juices to the pot.  Stir in the chicken stock.
Boil, then cover and simmer for 25 minutes over a low heat, or until the rice is tender.
Remove from the heat and leave to cool slightly before serving.