A Jambalaya rice pot recipe with chicken, spicy Spanish sausage and peppers – beautiful mix of strong flavours and great textures.
- 6 Boneless, Skinless Chicken Thighs 702409
- 100g Chorizo 358980
- 1 tbsp Extra Virgin Olive Oil 171880
- 50ml Country Range Tomato Paste 65241
- 1 large Spanish Onion, roughly chopped 601081
- 2 Celery Sticks, cut into 1cm slices 601211
- 1 yellow pepper, 1 red pepper, 1 green pepper 600691
- 3 garlic cloves, peeled and crushed 601041
- 1 tbsp Country Range Ground Paprika 188241
- ¼ tsp Country Range Cayenne Pepper 208520
- 1 tsp Country Range Dried Thyme 188281
- 1 tsp Country Range Dried Oregano 188231
- 2 Country Range Bay Leaves 187120
- 200g Country Range Long-grain Rice 155301
- 450ml Knorr Chicken Stock 214181
- 100g Country Range North Atlantic Cooked Peeled Prawns, thawed if frozen 736301
- 2 Spring Onions, sliced 601110
- Maldon Sea Salt 570011
- Country Range Ground Black Pepper 188311
- Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season them with salt and pepper. Skin the sausage and cut it into 5mm slices. Heat the oil in a large non-stick frying pan or non-stick sauté pan and fry the chicken for 3 minutes over a medium heat until lightly coloured. Add the chorizo and cook for 30 seconds more, then transfer the chicken and chorizo with tongs to a large plate or tray.
- Return the pan to the heat and turn the heat down to low. Stir in the onion, celery and peppers until softened, stirring occasionally.
- Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves, tomato puree into the frying pan and cook for 20–30 seconds.
- Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little more stock.
- Stir in the prawns and spring onions and cook for about 2 minutes more or until the prawns are hot, stirring regularly, then serve.