Simple chicken, chorizo & prawn jambalaya
Infused with classic Cajun spices, this flavoursome rice dish gets a kick from cayenne pepper.
Servings 6 servings
Equipment
- 1 large flameproof casserole
Ingredients
- 1 Tbsp extra virgin olive oil
- 250 g whole speck rind removed, cut into 1cm pieces
- 1 chorizo sausage thinly sliced
- 600 g chicken thigh fillets, coarsely chopped
- 2 brown onions finely chopped
- 2 green capsicums halved, seeded, chopped
- 1 stick celery trimmed, finely chopped
- 2 cloves garlic crushed
- 500 ml chicken stock
- 250 ml tomatoes a can of diced tomatoes is perfect
- 2 tsp thyme
- 1 tsp smokey paprika
- 1 tsp hot paprika
- 1 tsp oregano
- 300 g long-grain rice
- 12 large green prawns peeled leaving tails intact, deveined
- parsley Fresh continental parsley leaves to serve
Instructions
- Preheat oven to 180ºC.
- Heat oil in a large flameproof casserole dish over medium heat.1 Tbsp extra virgin olive oil
- Cook speck, stirring occasionally, for 5 minutes or until golden.250 g whole speck
- Add the chorizo and combined chicken. Cook, turning once, for 6-8 minutes or until golden.1 chorizo sausage, 600 g chicken
- Stir in onion, capsicum, celery and garlic. Cook, stirring occasionally, for 10 minutes.2 green capsicums, 1 stick celery, 2 cloves garlic
- Add the stock, tomato, thyme, paprika, oregano and cayenne pepper. Increase heat to high and bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes.500 ml chicken stock, 250 ml tomatoes, 2 tsp thyme, 1 tsp smokey paprika, 1 tsp oregano, 1 tsp hot paprika
- Stir in rice. Cover and bake for 15 minutes.300 g long-grain rice
- Set aside, covered, for 10 minutes.
- Stir in the prawns. Cover and set aside for 5 minutes or until the prawns are cooked through.12 large green prawns
- Transfer to a platter and top with parsley.parsley