Chicken Jambalaya
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
1 ½ serves per portion
Recipe courtesy of Anne Jenkins, Sandgate Branch
Ingredients:
- Olive oil
- 4-8 chicken drumsticks or thigh cutlets, bone in
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 medium capsicum, deseeded, cut into strips
- 2 rashers bacon OR chorizo sausage, thinly sliced
- 8-12 button mushrooms, sliced
- 1 cup basmati rice, rinsed
- 1 ½ cups chicken stock, reduced salt
- Cracked black pepper, to taste
- Chilli flakes, to taste (optional)
- 1 teaspoon Italian herbs or oregano
- ¾ cup frozen peas
Method:
- GREASE a frying pan or heavy skillet with lid with a small amount of olive oil.
- HEAT the pan on a medium heat then add the chicken to sauté, turning a couple of times. Place the lid on the pan and cook the chicken for about 5 minutes (only needs to be partially cooked).
- ADD onion, garlic and capsicum to the pan. Stir around the chicken pieces then replace the lid and allow to cook until onion has softened (about 2-3 minutes).
- TURN UP the heat and add the bacon or chorizo, frying quickly then add mushrooms. Replace the lid and cook for a further 3 minutes.
- TURN the chicken pieces then add the rice, stock and seasonings, then turn down the heat to a low simmer.
- REPLACE the lid and cook until rice has absorbed the liquid (about 12 minutes), stirring occasionally.
- ADD frozen peas, replace lid and cook for 3 minutes until peas are cooked through.
- SERVE in bowls – no accompaniments needed.
What's Great About It:
This is a great one-pot dish for a quick weekend meal and wonderful to use when camping or caravanning. The secret is to use a pan with a well-fitting lid and to rinse the rice beforehand so it doesn’t go gluggy. This dish would suit a range of vegetables, so make sure to experiment with your favourites!
