Chicken Jambalaya

Name: Chicken Jambalaya
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml) Tomatoes; 2 Onions; 2 Garlic cloves; 4 stalks of celery; 1 green pepper; 1 (approx. 1.2 kg) ready-to-cook chicken; 2 TABLESPOONS Sunflower oil; 1/4 l Chicken bouillon (instant); 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Worcester sauce; 7-10 Tbsp Tabasco; 200 g Cooked sausages; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml) Tomatoes
2 Onions
2 Garlic cloves
4 stalks of celery
1 green pepper
1 (approx. 1.2 kg) ready-to-cook chicken
2 TABLESPOONS Sunflower oil
1/4 l Chicken bouillon (instant)
7-10 Tbsp Cayenne pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Worcester sauce
7-10 Tbsp Tabasco
200 g Cooked sausages
7-10 Tbsp Aluminium foil

Directions

1
Prepare rice in boiling salted water according to package instructions. Pour tomatoes into a sieve, collect the juice. Peel and dice onions and garlic. Clean and wash the celery and peppers and cut into strips.
2
Cut the chicken into 6 pieces, wash, dab dry and salt. Heat oil and fry meat on all sides for about 10 minutes, remove. Fry the bell peppers, celery, onions and garlic in the frying fat.
3
Pour tomato juice and stock over the vegetables, bring to the boil and simmer for about 3 minutes. Season to taste with cayenne pepper, chilli powder, Worcester sauce and Tabasco. Pour the rice into a casserole dish or ovenproof pan.
4
Cut the sausage into thin slices. Cut tomatoes in half. Spread sausage, chicken pieces, tomatoes and prepared vegetables in liquid on the rice. Cover form or pan with foil and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.