Name: Jambalaya
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 chorizo sausage, thinly sliced; 400 gram chicken thigh fillets, cut into 3 cm pieces; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 1 medium green capsicum, finely chopped; 1 teaspoon smoked paprika; 1 1/2 cup white long-grain rice; 400 gram can diced tomatoes; 2 cup chicken stock; 3/4 cup frozen peas; lemon wedges, to serve

Jambalaya

This New Orleans rice dish is a Creole version of paella. Try other meats, such as shredded ham, prawns or other styles of pork sausage.

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Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

1 tablespoon vegetable or olive oil

1 chorizo sausage, thinly sliced

400 gram chicken thigh fillets, cut into 3 cm pieces

1 medium brown onion, finely chopped

2 cloves garlic, crushed

1 medium green capsicum, finely chopped

1 teaspoon smoked paprika

1 1/2 cup white long-grain rice

400 gram can diced tomatoes

2 cup chicken stock

3/4 cup frozen peas

lemon wedges, to serve

Method

1.Heat oil in a large heavy-based saucepan over moderate heat. Cook and stir sausage until browned. Drain on paper towels.

2.Add chicken to pan; cook and stir for 5 minutes or until browned. Transfer to a heatproof plate. Add onion and garlic to pan; cook and stir for 5 minutes or until onion softens.

3.Stir in capsicum, paprika and rice until well combined. Add tomato, stock and 1 cup water; bring to the boil. Add sausage and chicken. Reduce heat. Simmer, covered, stirring occasionally, for 20 minutes or until rice is tender and liquid absorbed. Add peas; cook for 5 minutes or until peas are tender. Season with salt and pepper. Spoon into bowls. Serve at once with lemon wedges.

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