Your Favourite Orange and Honey Chicken Jambalaya
Every week our little kitchen brigade are concocting new recipes to tickle your taste buds and whilst they hope every recipe is great, occasionally they strike total gold. Tonight’s recipe was one such discovery. We’ve had so many requests to bring it back, that we thought its reappearance was the only way to prevent civil unrest.
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.
Ingredients
1
Chicken Stock Pot
1
Onion
5
Flat Leaf Parsley
2
Garlic Clove
2
Green Pepper
1
Orange
6
British Chicken Thighs
1
Honey
2
Diced Chorizo
2
Basmati Rice
2
Chopped Tomatoes
1
Habanero Sauce
(Contains Sulphites)
Nutritional information
Utensils
Instructions
Boil 600ml of water in a pot with the chicken stock pot. Peel and finely chop the onion and roughly chop the parsley. Peel and chop the garlic(you can use a garlic press if you have one!). Remove the core from the peppers, cut into 1cm strips then chop into small cubes. Zest the orange and finally, cut the chicken into bite-sized pieces.
Heat 2 tbsp of olive oil in a nonstick frying pan on high heat. Cook the chicken with a pinch of salt and pepper until browned off on all sides. Add the orange zest and then pour in the honey. Toss for a minute before removing from the pan and keeping to one side.
Lower the heat to medium and add 4tbsp of olive oil. Add the onion and cook for a few mins. Add the chorizo to the pan with the garlic and green pepper. Cook for another 5 mins.
Add in the rice and the chopped tomatoes together with the 600ml of chicken stock. Place a lid on the pan and cook on medium-low heat for 10 mins. Add back the chicken with the juice of a quarter of the orange and a few shakes of habanero sauce. Tip: Habanero sauce is the secret ingredient for that perfect cajun kick - add as little or as much as you like, depending on how much you want to spice things up. Cook for another 10 mins with the lid off and then taste a bit of your rice to check it’s cooked and seasoned enough.
Once your rice is perfectly cooked, stir in the chopped parsley and a final squeeze of orange juice. If you want more heat add a few more shakes of the habanero sauce!
