Prawn and Chicken Jambalaya

Prawn and Chicken Jambalaya

Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’. It is a stew with prawns and chicken mixed with rice and cooked in chicken stock.
Ingredients :
-> 250 gm large raw prawns
-> 200 gm boneless chicken, chopped into 2cm pieces
-> 1 onion, sliced
-> 1 green pepper, chopped
-> 4 garlic cloves, chopped
-> 1 piece root ginger, peeled and chopped
-> 1 chicken stock cube
-> 2 tomatoes, finely chopped
-> 150 gm Basmati rice, washed
-> 2-3 Tbsp vegetable oil
-> 2 bay leaves
Prawn and Chicken Jambalaya
Method

-> Bring a small pan of water to the boil and tip in the raw prawns.

-> Simmer for 3 minutes. Remove them with a slotted spoon and set aside.

-> Then prepare the chicken stock by adding the stock cube to 400ml of hot water along with the chicken and stirring until the cube has dissolved.

-> Remove the chicken pieces from the stock.

-> In a frying pan or wok, heat the oil and tip in the onion. Fry for 5-7 minutes until the onion softens.

-> Then add the green pepper. Stir-fry the onion and pepper until they start to develop browned edges.

-> Add the garlic and ginger followed by the celery pieces and fry for 3 minutes. Tip in the washed rice – making sure that the rice gets thoroughly coated with the remaining ingredients in the pan.

-> When the rice is well stirred – add the stock liquid and turn up the flame until the pot reaches the boil.

-> Throw in the chopped tomato and bay leaves. Then put the lid on the pot – and cook on a low heat for 10-15 minutes until the rice is done.

-> After 20 minutes, add the cooked chicken and prawns. Carefully stir them around in the rice mixture.

-> Then put the lid back on – and let the rice rest for 5 minutes.

-> Sprinkle the parsley and spring onion on top of the mixture in the pot – and stir gently.

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