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Red Jambalaya

Red Jambalaya

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Red Jambalaya


Preparation: 

Total time: 1.5 hours mins Serving: Difficulty: 6


Ingredients: 

Photo* Name Amount Unit Description
garlic
garlic
garlic
garlic 7 cloves Garlic, finely chopped
celery
celery
celery
celery 4 sticks Celery, chopped
peas
peas
peas
peas 1 cup
green pepper
green pepper
green pepper
green pepper 1 xxx Green Pepper, chopped
red pepper
red pepper
red pepper
red pepper 1 xxx Red Pepper, chopped
onion
onion
onion
onion 2 xxx 2 medium Onions, chopped * * 1 Chilli Pepper, chopped
olive oil
olive oil
olive oil
olive oil 2 tbsp
chicken breast
chicken breast
chicken breast
chicken breast 600 g Chicken breast, cubed
black pepper
black pepper
black pepper
black pepper 3 tsp
bay leaves
bay leaves
bay leaves
bay leaves 2 xxx
cayenne pepper
cayenne pepper
cayenne pepper
cayenne pepper 2 tsp
Thyme
Thyme
Thyme
Thyme 1 tsp
tomatoes
tomatoes
tomatoes
tomatoes 1 can Chopped Tomatoes
chicken stock
chicken stock
chicken stock
chicken stock 2 pints
Chorizo
Chorizo
Chorizo
Chorizo 600 g Chorizo (2-3 rings), skinned and sliced
Tomato Puree
Tomato Puree
Tomato Puree
Tomato Puree 2 can 2 small cans of Tomato Puree
Basmati Rice
Basmati Rice
Basmati Rice
Basmati Rice 3 mugs
Baby Carrots
Baby Carrots
Baby Carrots
Baby Carrots 1/2 cup
Oregano
Oregano
Oregano
Oregano 1 tsp

* Mouse over to enlarge



Description: 

1. Season the chicken with a combination of salt, pepper and a little Cayenne pepper. Then brown the chicken slightly in the olive oil in a large, heavy pan. Remove the chicken from the pan and set aside. 2. Do the same with the chorizo slices, although without additional seasoning, remove from the pan and pour away the excess fat. 3. Add enough oil on the bottom of the pan, heat on the oven and saute the onion, garlic, celery and peppers until transparent. The moisture from the vegetables should help deglaze the pan of dark matter from the chorizo. Then, add the tomato puree and cook so until it starts to darken to a mahogany sort of colour. 4. Add a little of the stock to the sauce to help deglaze the pan again, then add the additional herbs and spices and chopped tomatoes. Cook for about another 10-15 minutes and check the flavour so that if you need to add more spices, you can do it before the rice goes in, as it's better to get balance right beforehand so that the rice can soak up all the flavours. Add the chicken and chorizo back to the sauce. 5. Add the rice and ensure that it is thoroughly mixed, add the stock, mix and bring to the boil, then put the lid on the pan and put in a 180 degree Celsius oven for about 40-60 minutes until the rice as absorbed all the liquid and is well cooked. You should stir it a few times during cooking, and about halfway through, you can add the peas and carrots and any cooked fish.

Notes: 

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