Chicken, Chorizo & Prawn Jambalaya
This is a fantastic dish to make for guests. It's really easy to let it boil away in the pan. If you have any leftover, be sure to put it in the fridge and eat it within a couple of days - that's when the flavours ooze through the rice.
Equipment
- Large 30cm-32cm deep Frying Pan
- Wooden Spatula for stirring
Ingredients
- 4 free range boneless chicken thighs
- 150 g chorizo 1 ring
- cayenne pepper
- 1 onion chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 2 sticks celery sliced
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 cloves garlic sliced
- 1-2 red chillies finely sliced
- 200 g tinned tomatoes
- 800 ml chicken stock
- 400 g long grain rice
- 8-10 king prawns
Instructions
- Season the chicken with salt, pepper and a pinch of cayenne pepper
- Brown the chicken and sliced chorizo for about 5 minutes
- Add the 1 onion (chopped), 1 red pepper (chopped), 1 green pepper (chopped), 2 sticks of celery (chopped) along with 2 bay leaves, 4 sprigs of thyme and a pinch of salt and pepper
- Stir everything together and fry on a medium heat for 10-12 minutes, stir regularly and maintain a good, steady heat - not too hot.
- After 10 minutes, add your 4 cloves of garlic (sliced) and 1 or 2 chillies (finely chopped) to the pan. Deseed the chillies if you want less heat
- After 1 more minute, add the 400g tinned tomatoes along with the 800ml of chicken stock
- Simmer for about 25-30 minutes. Stir regularly as you go
- Add the 400g long grain rice
- Cook for a further 15-20 minutes or until the rice is perfectly cooked
- Stir in 8-10 prawns
- Cook for a final 3-4 minutes until the prawns are cooked through.
- Sprinkle a handful of parsley over the top before serving
Notes
This is one of my go to dishes for a week night. It's really easy to make and goes great with some garlic bread, soured cream or even works just on it's own as a main. Don't forget to add the prawns at the end, as that's something I did when I first started making this recipe.