VE AUG 2020 Chicken Jambalaya
with Chorizo and Pepper
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic Clove
190 grams
Diced British Chicken Thigh
60 grams
Diced Chorizo
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
1 unit(s)
Spring Onion
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Halve the pepper and discard the core and seeds. Chop into small pieces. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the diced chicken thigh and season with salt and pepper. Stir-fry until nicely brown all over, 4-5 mins. Once the chicken has browned, add the onion and chorizo to the pan. Stir and cook until the onion has softened and beginning to colour, 4-5 mins more.
Once the onion has softened, stir the pepper, garlic, tomato puree and cajun spice mix (careful, it's hot!) into the pan. Add the basmati rice and mix well to coat the rice in all the delicious flavour! Cook for 1 minute, then pour in the water for the jambalaya (see ingredient list for amount) and add the chicken stock powder. Stir to dissolve the stock powder and bring to the boil.
Pop a lid on the pan and reduce the heat to medium-low. Leave the rice to cook for 12 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, trim the spring onions then slice thinly. Roughly chop the parsley (stalks and all). Zest the lemon and cut into wedges.
When your rice and chicken have finished cooking, stir the lemon zest, half the parsley and half the spring onion into the pan. Add a squeeze of lemon juice too. IMPORTANT: The chicken is cooked when no longer pink in the middle! Taste your jambalaya, season with salt and pepper, pepper and more lemon juice if needed, then serve into bowls. Finish with a sprinkle of the remaining parsley and spring onion on top. Pop a wedge of lemon on the side for squeezing over and dig in. Enjoy!
