Jambalaya
recipe
Jambalaya
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A classic from the Creole kitchens, this variation can be made with leftover chicken, or boned and sliced chicken pieces
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 110 g chorizo sausage, sliced
- 250 g cooked chicken, cut into cubes
- 6 fl oz basmati rice
- 13-ounce can chopped tomatoes
- 1 jar of chargrilled peppers in oil, drained and chopped
- 1 pint chicken stock
- 2 bay leaves
- Pinch of allspice
- Salt and pepper
Directions
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- Heat the olive oil in a large frying pan and fry the onion for minutes. Add the chorizo and chicken and fry for a further minutes.
- Add the rice, and stir to coat in the oil. Next, add the tomatoes, peppers, chicken stock, bay leaves and allspice. Cover and simmer very gently for minutes or until the rice is tender and the liquid has been absorbed.
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