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Jambalaya

Number of Portions
Jambalaya

Ingredients:

- 80 ml oil
- 225 grams chorizo, diced
- 900 grams chicken breasts, sliced
- 2 medium onions, diced
- 20 grams
- 2 red peppers, sliced
- 6 celery stalks, chopped
- 2 tsp Thyme
- 3 tsp Basil
- 1 tsp Paprika
- 2 tsp Cracked Black Pepper
- 1/2 tsp Cayenne Pepper
- 675 grams uncooked rice
- 1.7 lt chicken stock
- 2 tsp Sea Salt
- 250 grams cooked tiger prawns
- 5 spring onions, finely sliced

Method:

Heat the oil in a large frying pan. Add the chorizo and the chicken breasts and sauté over a medium heat for 5 minutes.

Add the onions, Schwartz for Chef Garlic in Oil, peppers and celery and sauté for 5 minutes until the onion becomes translucent. Add the herbs, spices and rice and stir thoroughly to coat the rice with oil. Season.

Reduce the heat, cover and cook over a low heat for 35 minutes. Stir in the prawns and continue to cook until the rice is tender, adding more liquid if required.

Stir in the spring onions to serve.

Products used in this recipe: