Chicken Jambalaya

A quick, healthy mid week meal.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 400 g chicken breasts, diced
- 1 red onion, diced
- 1 garlic clove, crushed
- 600 ml chicken stock
- 400 g chopped tomatoes
- 280 g brown rice
- 2 teaspoons hot chili powder
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 1 red pepper, diced
- 1 yellow pepper, diced
- 100 g corn kernels (tinned or frozen)
- 100 g peas (tinned or frozen)
- salt and pepper
directions
- Put chicken, onion, garlic, stock, tomatoes and rice in pot.
- Add chili powder, paprika and oregano.
- Stir well and bring to boil.
- Reduce heat,cover and simmer 25 minutes.
- Add peppers, sweetcorn and peas.
- Simmer further 10 minutes, covered,or until rice is tender.
- Season to taste.
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RECIPE MADE WITH LOVE BY
@katew
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I never had jambalaya, but I really wanted to try as I've seen the recipe a lot. This worked out great for us. Both kids enjoyed it, of course I left out the hot chili and I just sprinkled in my dish. I had no peas and I used white rice. For me it tasted Mexican and it's a great dish for kids. It's faster than the other rice dishes as it doesn't require to fry the veggies.A keeper for us.Thanks.
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Great one pan meal! The kids really loved this one. I added about 2 cups of frozen mixed veggies instead of the peas, corn, and peppers. Added a bit of extra chicken broth as suggested as well. Put some Tony Chachere's Seasoning on at the table, YUM! Thanks so much for a keeper! Made for Rowdies, ZWT5.
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