Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
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.
Ingredients
Adjust Servings
- to serve
Instructions
- Heat a large frying pan 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.
- 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.
- Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.
- 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.
- 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.
- Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through. Season to taste and stir carefully.
- Serve on warmed plates, with a good dollop of soured cream and a sprinkling of spring onions - enjoy!
Notes
For this recipe I used the most delicious king prawns that were gifted to me by https://bradleysfish.com/ they tasted wonderful. If you'd like to try them for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.