One of my favourite dinners is Chicken Jambalaya and I'm often posting photos of it on the Accumulator private group. It's really tasty and filling and pretty easy to make. This will be enough for 3 or 4 people.
What you need:
- 2 x chicken breasts (torn apart with forks).
- 60g chopped choritzo.
- 2 x red onions (chopped).
- 2 x red peppers (chopped).
- 3 or 4 sun dried tomatoes (chopped).
- 2 x desert spoons Cajun spice.
- 1tsp paprika
- 1tsp cumin
- 80g brown rice (or try cauliflower rice).
- 1 tin of chopped tomatoes
- Vegetable stock (around 50ml).
- Coconut oil.
Pimping your jambalaya:
What you do:
- Oven cook the chicken until it goes white. Pull the chicken apart with forks or cut into chunks.
- In a wok, heat a little coconut oil.
- Add the onion, peppers, chorizo and sun dried tomatoes. Leave to cook for around 3 or 4 minutes or until the onions go soft.
- Add the tin of chopped tomatoes and the cooked, pulled chicken.
- Finally add the vegetable stock, spices and the cooked rice. Give it a stir.
- Bring it to the boil, turn down the heat, cover and simmer for at least 20 minutes.
- Stir the jambalaya every now and again to make sure it doesn't stick to the pan and top up with stock if it starts to look stodgy.
- If you're adding prawns and/or peas do this near the end. Obviously if the prawns are raw, they'll take longer to cook than if you add cooked prawns. I'd probably put the raw prawns and peas in about 10 minutes from the end, and give cooked prawns about 5 minutes to heat up.
I hope you enjoy it - put a comment in the box below and let us know how it went.