Tasty, spicy, not too ricey - a one-pot meal great on its own or as a side
Serves 4
Ingredients
Results may vary without one.
Prepare all your ingredients first, it'll make it a pleasure to cook, trust me.
You can leave the spring onions until later, though.
Heat a tablespoon of olive oil in the pan on a moderate-high heat. While you wait for it to heat up, season the chicken well with black pepper and salt.
THEN THROW IT ALL IN! No, wait, just the chicken. Toss it around. No, wait, just the chicken. Sigh.
After five minutes, throw the other meat in there, too. (Although if you're using something other than chorizo/prawns, you're on your own regarding timing.)
The more that's stuck to the pan, the better! After a few more minutes, throw all the veggies in, then mix the spices into it very well indeed.
I suppose I just love to see things cascading.
And once you've done that, chuck in the chicken stock and bay leaves and bring to the boil...
It's like somebody decided to cook in a volcano. And similarly, if you try eating from this now, you'll have a burnt mouth.
Now add the rice to the pot (don't stir), cover tightly and allow to simmer for 15 minutes. After that, take it off the heat but leave the lid on for another 20 minutes. Use this time to chop the spring onions, so that once the time's up, you can stir them in and mix very well.
If your jambalaya has burnt bits at the bottom, don't fret - I heard it is traditional and gives it additional colour. I'm not so convinced by this, myself, but I do enjoy a bit of burn. (Overzealous kerning will be the downfall of me one of these days...)
Dish up, or use as a special rice - I stuffed red peppers with it, which went down very well with the housemates!
Serves 4Ingredients
- 600g total of diced meat - I often use half chicken, half chorizo, but prawns taste amazing with this; get all three if you can.
- 150g onions, sliced into quarters
- 4 sticks of celery, sliced
- 2 green peppers, diced
- 600ml cold chicken stock
- 2 bay leaves
- 400g white long-grain rice
- a bunch of spring onions, chopped
- 4tsp paprika
- 2tsp black pepper
- 1tsp cayenne pepper
- 1tsp garlic powder
- 1tsp onion powder
- pinch of thyme
- pinch of oregano
Results may vary without one.
Prepare all your ingredients first, it'll make it a pleasure to cook, trust me.
You can leave the spring onions until later, though.Heat a tablespoon of olive oil in the pan on a moderate-high heat. While you wait for it to heat up, season the chicken well with black pepper and salt.
THEN THROW IT ALL IN! No, wait, just the chicken. Toss it around. No, wait, just the chicken. Sigh.
After five minutes, throw the other meat in there, too. (Although if you're using something other than chorizo/prawns, you're on your own regarding timing.) The more that's stuck to the pan, the better! After a few more minutes, throw all the veggies in, then mix the spices into it very well indeed.I suppose I just love to see things cascading.And once you've done that, chuck in the chicken stock and bay leaves and bring to the boil...
It's like somebody decided to cook in a volcano. And similarly, if you try eating from this now, you'll have a burnt mouth.Now add the rice to the pot (don't stir), cover tightly and allow to simmer for 15 minutes. After that, take it off the heat but leave the lid on for another 20 minutes. Use this time to chop the spring onions, so that once the time's up, you can stir them in and mix very well.
If your jambalaya has burnt bits at the bottom, don't fret - I heard it is traditional and gives it additional colour. I'm not so convinced by this, myself, but I do enjoy a bit of burn. (Overzealous kerning will be the downfall of me one of these days...)
Dish up, or use as a special rice - I stuffed red peppers with it, which went down very well with the housemates!
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