Recipes › Dinner

• Dinner
• 50 min
• Dairy-Free
• Gluten-Free

Jambalaya

Creole one-pot rice with chicken, chorizo, prawns and peppers.

Calories

401

Protein

27 g

Carbs

49 g

Fat

11 g

Per serving. Makes 6 servings.

Ingredients

• 1 tbsp Olive oil
• 400 g Chicken thigh, skinless
• 100 g Chorizo
• 1 Onion
• 1 Green bell pepper
• 2 Celery
• 3 Garlic
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 300 g White rice, dry
• 400 g Chopped tomatoes, canned
• 700 ml Chicken stock
• 250 g Prawns
• 3 Spring onion

Contains: Celery, Crustaceans. Always check the labels of what you buy.

Method

1. Cut the chicken into bite-sized pieces and slice the chorizo. Peel and chop the onion, deseed and chop the pepper, slice the celery and crush the garlic.
2. Heat the oil in a large lidded pan and brown the chicken and chorizo for 5 minutes.
3. Add the onion, pepper, celery, garlic, smoked paprika and thyme and cook for 5 minutes.
4. Stir in the rice, then the tomatoes and stock. Bring to the boil, cover and simmer gently for 20 minutes.
5. Stir in the prawns, cover and cook for 5 minutes until they're pink and the rice is tender.
6. Scatter with sliced spring onions.

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