Chicken and sausage jambalaya
Jambalaya, a Louisiana Creole dish with Spanish and French influence, is a popular dish in the American south. After tasting this one-pot meal of rice, chicken and sausage, you’ll understand why – it’s simple but with bold, beautiful flavours.
Serves: 4
Ingredients:
- 250g boneless skinless chicken breasts, cut into cubes
- ¼ teaspoon paprika
- Salt and pepper, to season
- 2 tablespoons vegetable oil
- 200g smoked sausage, thickly sliced
- 1 large brown onion, chopped
- 1 large red capsicum, chopped
- 2 garlic clove, minced
- 1 can of diced tomatoes
- 2 cups chicken stock
- 1 cup uncooked long grain rice
- ¼ teaspoon cayenne pepper
Method:
1. Season chicken with salt, pepper and paprika. In a large pot, add 1 tablespoon of oil over medium to high heat. Add chicken and sausage cooking for 5 minutes or until chicken is mostly cooked through. Remove from pot and set aside.
2. Heat remaining oil and sauté onion and capsicum for 3 minutes or until softened. Add garlic, cooking for a further minute.
3. Add chicken, sausage, rice, diced tomato and chicken stock. Sprinkle with cayenne pepper. Bring to boil. Reduce and cover pot. Simmer for 45 to 50 minutes, or until rice is tender and liquid is mostly absorbed. Fluff with fork. Serve.