Sunday, 1 March 2009

Rceipe - Chicken Jambalaya

Yet another of my favourites - it's so simple to cook, tastes fantastic and I think it makes a great comfort food!

The recipe came from my friend Jill. She cooked it for me when I visited her in Belfast and I fell in love!


Serves 2:

  • 200g Chicken Breast

  • 1 Tsp Thyme

  • 1 Tsp Oregano

  • ½ Tsp Cayenne Pepper

  • 2 Cloves Garlic

  • 1 Med Red or Green Peppers

  • Pinch of salt to taste

  • Black pepper to taste

  • 1 Med  Onion

  • 150g Basmati Rice

  • 1 Tbsp Tomato Puree

  • 400g Chopped Tomatoes

  • 1 Stock Cube

  • 1 pint

Cook the chicken, in the oven or just fry in a little oil, and shred.

Fry garlic, onion and pepper until soft

Add thyme, oregano and cayenne pepper, along with a bit of salt and pepper, saute for a couple of minutes.

Add tomato puree, tinned tomatoes, stock, rice and shredded chicken and some boiled water - enough to cover the rice, too little and the rice seems to take ages to cook, too much and it wont be absorbed leaving you with a bit of a runny mess! I tend to just cover the rice then add more if I think it needs it.

Cook for about 15 minutes or until rice is done.

If you are using rice that takes longer to cook (like brown!) add the chicken in a little later so it doesn't end up over-done.

Nutrition Data Per Serving
Calories (kcal)489.1
Carbohydrate (g)78.5
Protein (g)36.1
Fat (g)3.9
Fibre (g)5.1
Alcohol (g)0.0
Fruit & Veg4.8

1 comment:

  1. Hi,

    You could probably also just seal the chicken with the onions etc and the chicken will cook in the water/liquid with the rice. Also means the flavours will cook inside the chicken pieces more



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