Chicken Jambalaya
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g Tomatoes (chopped from the can)
- 1 red onions
- 1 Garlic cloves
- 4 stalks of celery
- 1 red and yellow peppers
- 100 g TK-Mais
- 100 g frozen peas
- 400 g Chicken breast fillet
- 2 TABLESPOONS Sunflower oil
- 625 ml Chicken broth
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Paprika powder
- 7-10 Tbsp Oregano
- 7-10 Tbsp Aluminium foil
Directions
- 1
Dice chicken, onions and garlic and put them in a pot with broth, rice and tomatoes. Season with chilli powder, paprika powder and pepper. Bring to the boil, reduce heat, cover and simmer for 25 minutes.
- 2
Add paprika, corn and peas to the rice mixture and bring to the boil again. Reduce heat, cover and simmer for another 10 minutes. The rice should be firm to the bite and the stock should be absorbed as much as possible.
- 3
Fold in parsley and season to taste with pepper.
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