Wednesday, 4 May 2016

Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya
Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4
Prep time: 20-30 minutes
Cooking time: 35 minutes

1tbsp olive oil
225g chorizo, roughly chopped
300g chicken breasts, cut into strips
50g butter
2 onion, roughly chopped
4 cloves garlic, roughly chopped
2 large red chilli, finely chopped
1 – 2 tsp jerk or Cajun seasoning
1 tsp ground cumin
1 tsp paprika
2 red pepper, seeds removed & roughly chopped
300g easy cook basmati rice
800ml water
½ tsp saffron strands, soaked in 1 tsp warm water
250g large raw king prawns, head and shell removed, deveined
Salt & freshly ground pepper

To Serve
Sour Cream


1.    Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.
2.    Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.
3.     Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.
4.    Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.
5.    Add the rice and stir well so that it is coated in all the spices.  Add the water, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.
6.     Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.    Serve on warmed plates, with a good dollop of sour cream - enjoy!


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