Jambalaya

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READY IN: 1hr 15mins
Ryan L
Recipe by Ryan L

One of the most versatile dishes out there, add and subtract your ingredients to your family’s liking! This one has a rich Southern bite, and is complex in flavours! Everyone I've shared this recipe with has come back again and again to tell me how much they love it!

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 -4 chicken breasts, chopped up into nice chunks (we experiment with sizes, loads of small or a few large)
  • 200 g thick ham
  • 1 pinch salt and black pepper
  • 1 teaspoon cayenne pepper, experiment with amounts
  • 1 teaspoon oregano
  • 1 red onion, Finally chopped
  • 3 garlic cloves, Finally chopped
  • 1 green and 1 red pepper, Finally chopped
  • 900 ml hot chicken stock (using 2 oxo cubes)
  • 175 g easy cook rice important do not wash the rice, leave it starched
  • 120 g frozen peas

Directions

  1. 1) Coat the chicken in the oregano and cayenne pepper, salt and pepper. Add 1Tbsp of oil to your pot, and bring to a medium heat! Toss the chicken for about 6-10 mins, until the chicken is stained white. Be aware, you are dry cooking this meat, the cayenne is going to smoke, it`ll hit you right in the back of the throat. Remove the chicken from the pan and set aside.
  2. 2) Heat the other spoonful of oil, add the onion, peppers, garlic, (and chilli if your using) and cook on the heat for around 5 min max. Keep it at a med heat and keep pushing the mixture around the pan, until it goes glossy, you don’t want any of it to catch, especially the garlic.
  3. 3) Add the chicken, ham, and stock back to the pan. Bring to the boil, before reducing to a simmer, put the lid on, but loosely. Simmer for 30 minutes Stir occasionally.
  4. 4) After 30 mins, Add, the rice, and peas, and cook for another 15 mins, or until the rice is cooked. If the dish lacks the water to cook the rice, add hot water. The finished dish should be wet, but not a soup.
  5. 5) Serve hot with hot crusty bread, or garlic bread.

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