Chicken, Chorizo & Prawn Jambalaya

 Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.

Serves 4

Prep time: 20-30 minutes

Cooking time: 35 minutes

Ingredients

1tbsp olive oil

225g chorizo, roughly chopped

300g chicken breasts, cut into strips

50g butter

2 onion, roughly chopped

4 cloves garlic, roughly chopped

2 large red chilli, finely chopped

1 – 2 tsp jerk or Cajun seasoning

1 tsp ground cumin

1 tsp paprika

2 red pepper, seeds removed & roughly chopped

300g easy cook basmati rice

800ml water

½ tsp saffron strands, soaked in 1 tsp warm water

250g large raw king prawns, head and shell removed, deveined

Salt & freshly ground pepper

To Serve

Sour Cream

Method

1.    Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over.  Remove from the pan with a slotted spoon and set aside.

2.    Add the chicken to the pan and cook for 6-8 minutes until golden all over.  Remove from the pan with a slotted spoon and set aside.

3.     Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.

4.    Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.

5.    Add the rice and stir well so that it is coated in all the spices.  Add the water, saffron and the saffron water.  Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.

6.     Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through.  Season to taste and stir carefully.

7.    Serve on warmed plates, with a good dollop of sour cream - enjoy!

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