![Chicken Jambalaya](/on/demandware.static/-/Sites-LCNZ-Library/default/dwfe23df8c/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000053_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
Price reduced from
$350.00
to
$245.00
Ingredients
Method
Ingredients
- 1 tablespoon oil, e.g. smoked rapeseed if available
- 300g chicken, diced
- 1 white onion, diced
- 2 garlic cloves, crushed
- ½tablespoon dried mixed herbs
- 1 tablespoon Cajun spice mix
- ½tablespoon smoked paprika
- 1 red pepper, diced
- 250g long grain rice
- 1 teaspoon tomato purée
- 400g tin chopped tomatoes
- 600ml chicken or vegetable stock
- Tabasco sauce, optional
- A handful parsley, chopped
- Salt and pepper, to season
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Method
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1Place the Toughened Non-Stick 32cm Paella Pan over a medium heat and warm 1 tablespoon of oil. Brown the chicken in batches until golden then set aside.
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2In the same pan, add a little more oil if required and fry the onions for 4-5 minutes until soft. Add the garlic with a pinch of salt and fry for a further 2 minutes ensuring the garlic doesn't burn.
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3Add the herbs, Cajun spice and paprika to the pan and toast the spices for 1 minute, stirring continuously to ensure they do not burn. Return the chicken and its juices to the pan and coat thoroughly in the spices.
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4Add the peppers, rice and tomato purée, stirring all the ingredients together. Pour in the tomatoes and stock and bring to the boil. Shake in a couple of drops of Tabasco sauce and reduce the heat to a simmer.
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5Cut a piece of parchment or greaseproof paper into a rough circle the size of the pan to create a cartouche, see Cook's Notes. Tear a small hole in the centre of the circle to allow the steam out and then lay the paper over the pan - this will ensure the rice becomes tender.
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6Cook for 25-30 minutes, stirring occasionally. If it is reducing too quickly, add a dash of water to ensure the rice cooks thoroughly.
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7Once the rice is tender and the sauce has reduced, stir through freshly chopped parsley and season to taste.
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8Cook's Notes
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9Serving a larger crowd? Top your jambalaya with Cajun-spiced king prawn and chorizo skewers. Marinade prawns in a little Cajun spice and thread onto skewers alternating with chunks of chorizo. Place under a hot grill for 5 minutes turning occasionally to ensure the prawns are cooked through. Serve on top of the jambalaya. A cartouche is a circle of greaseproof or parchment paper used to cover a dish whilst simmering or poaching. A cartouche ensures the cooking liquid doesn't evaporate before the rice is cooked and locks in all the delicious aromatics.