Fancy some Creole cooking this week? This Chicken, Chorizo & Prawn Jambalaya is super easy and absolutely delicious.
All you need is a wok, a bunch of ingredients and a little bit of patience.
This recipe was submitted to our library by Rachel Webb at Pro-Fit Personal Training.
Chicken, Chorizo & Prawn Jambalaya
Course: DinnerDifficulty: Easy4
servings695
kcal1
hour20
minutesAll you need for this Chicken, Chorizo and Prawn Jambalaya is a wok, a bunch of ingredients and a little bit of patience.
Ingredients
1 tbsp olive oil
300g chicken breast, chopped into 1-inch cubes
200g chorizo, thickly sliced
200g cooked and peeled king prawns
1 small white onion, finely chopped
2 medium stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
2 cloves garlic, crushed
1 medium red chilli, finely chopped
1 tsp dried thyme
1 tsp dried oregano
250g (dry) basmati rice
400g tinned chopped tomatoes
2 cubes chicken stock, made up to 500ml
Method
- Heat 1 tbsp of olive oil in a large pan, brown the chicken all over, then remove and set aside. Add the chorizo and allow to crisp.
- Add the onions, peppers and celery, cook for 5 minutes then add the garlic, chilli, herbs and cumin and cook for 2 more minutes. Add the chicken back to the pan and then add the stock, tomatoes, salt and pepper.
- Bring to a simmer, cover and cook for 30 mins. Add the rice and cook for 30 mins. Stir through the prawns and serve.
Notes
- Protein: 46g | Carbs: 67g | Fats: 28g