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Chicken and prawn jambalaya
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spicy jambalaya with Spanish, French, and African fusion flavors for an explosive culinary experience.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 8 chicken lovely legs
  • 2 chorizo, sliced
  • 1 large red onion, sliced
  • 2 celery stalks, trimmed, sliced
  • 1 red capsicum, chopped
  • 2 dried bay leaves
  • 20.00 gm creole seasoning
  • 600.00 gm white long-grain rice
  • 400g can crushed tomatoes
  • 1 litre chicken style liquid stock
  • 8 large green tiger prawns, peeled, tails intact, deveined
  • 40.00 ml fresh flat-leaf parsley, chopped
Instructions:
  • In a hot deep frying pan, sear chicken until golden brown all over, about 6 to 8 minutes. Transfer to a heatproof plate.
  • In a pan, sauté chorizo and onion until onion softens. Stir in celery, capsicum, and bay leaves; cook until capsicum is slightly softened. Season with seasoning and cook until fragrant. Add rice and cook briefly to coat. Pour in tomato and stock, bring to a simmer. Return chicken to the pan, cover, then simmer on low for 10 to 15 minutes until rice is almost tender.
  • Lay the prawns on top of the rice mixture, cover, and cook for 5 minutes until the rice is tender and the chicken and prawns are fully cooked. Let it sit off the heat, covered, for an additional 5 minutes. Remove and throw away the bay leaves before serving the dish sprinkled with parsley.

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