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Quick Chicken and Bell Pepper Jambalaya

Quick Chicken and Bell Pepper Jambalaya

Quick Chicken and Bell Pepper Jambalaya

with Soured Cream and Spring Onion

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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Chicken and Bell Pepper Jambalaya in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Extra spicy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

150

Basmati Rice

260

Diced British Chicken Breast

1

Cajun Spice Mix

10

Chicken Stock Paste

25

Sun-Dried Tomato Paste

1

Spring Onion

75

Soured Cream

(Contains: Milk)

Not included in your delivery

15

Butter

50

Water for the Sauce

Nutritional information

Energy (kcal)611 kcal

Energy (kJ)2556 kJ

Fat18.2 g

of which saturates9.2 g

Carbohydrate69.2 g

of which sugars6.3 g

Protein41.1 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Sieve

•Large Saucepan

•Pan

Instructions

Prep the Veg

1

a) Boil a full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press).

Cook the Rice

2

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and set aside.

Get Frying

3

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and sliced pepper. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Spice Things Up

4

a) Stir the garlic and Cajun spice mix (add less if you'd prefer things milder) into the pan. Fry for 1 min.

b) Add the chicken stock paste, sun-dried tomato paste, butter and water for the sauce (see pantry for both amounts).

c) Stir to combine and simmer until thickened, 1-2 mins.

Combine your Jambalaya

5

a) Meanwhile, trim and thinly slice the spring onion.

b) Add the cooked rice to the chicken pan and stir until coated and everything's well combined.

Serve Up

6

b) Share the chicken jambalaya between your bowls.

c) Top with a dollop of soured cream and sprinkle with the spring onion to finish.

Enjoy!

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