Chicken, Chorizo & Prawn Jambalaya

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

0/18 Ingredients
Adjust Servings
  • to serve

Instructions

0/7 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!

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