Chicken Jambalaya

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Chicken Jambalaya
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
€175.00
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Toughened Non-Stick Deep Frying Pan with Helper Handle
Ingredients
Method

Ingredients

  • 1 tablespoon oil, e.g. smoked rapeseed if available
  • 300g chicken, diced
  • 1 white onion, diced
  • 2 garlic cloves, crushed
  • ½ tablespoon dried mixed herbs
  • 1 tablespoon Cajun spice mix
  • ½ tablespoon smoked paprika
  • 1 red pepper, diced
  • 250g long grain rice
  • 1 teaspoon tomato purée
  • 400g tin chopped tomatoes
  • 600ml chicken or vegetable stock
  • Tabasco sauce, optional
  • A handful parsley, chopped
  • Salt and pepper, to season

  • Method

  • 1
    Place the Toughened Non-Stick 32cm Paella Pan over a medium heat and warm 1 tablespoon of oil. Brown the chicken in batches until golden then set aside.
  • 2
    In the same pan, add a little more oil if required and fry the onions for 4-5 minutes until soft. Add the garlic with a pinch of salt and fry for a further 2 minutes ensuring the garlic doesn't burn.
  • 3
    Add the herbs, Cajun spice and paprika to the pan and toast the spices for 1 minute, stirring continuously to ensure they do not burn. Return the chicken and its juices to the pan and coat thoroughly in the spices.
  • 4
    Add the peppers, rice and tomato purée, stirring all the ingredients together. Pour in the tomatoes and stock and bring to the boil. Shake in a couple of drops of Tabasco sauce and reduce the heat to a simmer.
  • 5
    Cut a piece of parchment or greaseproof paper into a rough circle the size of the pan to create a cartouche, see Cook's Notes. Tear a small hole in the centre of the circle to allow the steam out and then lay the paper over the pan - this will ensure the rice becomes tender.
  • 6
    Cook for 25-30 minutes, stirring occasionally. If it is reducing too quickly, add a dash of water to ensure the rice cooks thoroughly.
  • 7
    Once the rice is tender and the sauce has reduced, stir through freshly chopped parsley and season to taste.
  • 8
    Cook's Notes
  • 9
    Serving a larger crowd? Top your jambalaya with Cajun-spiced king prawn and chorizo skewers. Marinade prawns in a little Cajun spice and thread onto skewers alternating with chunks of chorizo. Place under a hot grill for 5 minutes turning occasionally to ensure the prawns are cooked through. Serve on top of the jambalaya
  • 10
    A cartouche is a circle of greaseproof or parchment paper used to cover a dish whilst simmering or poaching. A cartouche ensures the cooking liquid doesn't evaporate before the rice is cooked and locks in all the delicious aromatics