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Chicken, chorizo & prawn jambalaya
Chicken, chorizo & prawn jambalaya
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Spicy Cajun rice bursting with flavor from cayenne pepper.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 250g whole speck, rind removed, cut into 1cm pieces
  • 1 chorizo sausage, thinly sliced
  • 300g chicken breast fillet, coarsely chopped
  • 300g chicken thigh fillet, coarsely chopped
  • 2 large brown onions, finely chopped
  • 2 green capsicums, halved, seeded, chopped
  • 1 celery stick, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) canned diced tomatoes
  • 2 tsp dried thyme leaves
  • 5.00 gm sweet paprika
  • 1 tsp dried oregano leaves
  • 1/2 tsp cayenne pepper
  • 300g (1 1/2 cups) white long-grain rice
  • 12 large green prawns, peeled leaving tails intact, deveined
  • Fresh continental parsley leaves, to serve
Instructions:
  • 1. Preheat the oven to 180ºC. Heat oil in a large flameproof casserole dish over medium heat. Sauté speck until golden, about 5 minutes. Add chorizo and chicken, then sear until golden, about 6-8 minutes. Stir in onion, capsicum, celery, and garlic. Continue cooking for 10 minutes, stirring occasionally.
  • Pour in the stock and add the tomato, thyme, paprika, oregano, and cayenne pepper. Turn up the heat and bring it to a boil. Lower the heat, cover, and let it simmer for 10 minutes.
  • Combine rice with other ingredients and bake for 15 minutes until tender. Let it rest covered for 10 minutes. Add prawns, cover, and let them cook for 5 more minutes. Serve on a platter and garnish with parsley.

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