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Jambalaya

Written by Jeanette Smith 22th May 2020

I originally got this dish from the BBC good food website, but have adapted it to suit my family and lifestyle.

I don’t like to make things too difficult for myself, especially as I have 5 kids and 4 part time jobs! So, this is adapted, taking out some of the steps, and adding in extra ingredients to make sure it will feed my hungry mob.

Ingredients

  • 4 chicken fillets, diced
  • 1 ring chorizo, sliced
  • 1 red & 1 yellow pepper (sliced or largely chopped)
  • 2 chillies (optional), chopped with seeds
  • 2 chicken oxo
  • 1 veg oxo
  • 2-3 cloves garlic, crushed
  • Salt and pepper to taste
  • 1 can chopped or plum tomatoes
  • 1 x 500g box passata
  • 2 tablespoons cajun seasoning
  • 2 tablespoons olive oil
  • 500g brown rice (white rice can also be used if you prefer, but reducecookingtime accordingly)

Let’s cook!

Prepare your meat and vegetables and dissolve the 3stock cubes in 800ml of boiling water.

Place oil in a large lidded pan and heat, adding in the chicken and salt and pepper to taste.

Stir fry the chicken until sealed on all sides.

Then add in the veg and continue to cook for another couple of minutes until the onion is soft.

Reduce heat and add the cajun spices and chorizo. Cook for another 3 or 4 minutes.

Add the uncooked rice and stir in to coat it thoroughly.

Then add the tomatoes, pasata and stock.

Tip: to make sure you get all the tomato sauce from the box and can, use a little bit of the stock to rinse it out and add the the rest of the ingredients.

Give it a good stir through, then pop the lid on and simmer for about an hour or until the rice is cooked and the liquid absorbed, stirring frequently.

If the liquid is absorbed before the rice is cooked, add a little extra water and continue to simmer.

This is a lovely dinner that requires no accompaniment and uses literally one pan.

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