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Chicken Jambalaya

This spicy chicken and rice dish is an easy take on the classic Louisiana dish, and is a great one-pot meal. Here, chilli replaces the more traditional cayenne for heat. Spicy sausage would likely be included in the original, and if you wanted you could include some here – I’ve previously added chorizo and it worked well – just throw in some coins cut from a chorizo ring when frying the onions et al.

Chicken Jambalaya (serves 4)

  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons vegetable oil
  • 4 chicken breasts, cut into bitesize pieces
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 stick celery, finely chopped (I chop the onion, garlic and celery in a mini chopper, ending up with a quite finely chopped almost-mush)
  • 2 red peppers, de-seeded and sliced
  • 225g long grained rice
  • 1 x 400g tin chopped tomatoes
  • 200ml chicken stock
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sweet chilli sauce

Heat one tablespoon of the oil in a large pan. Cook the chicken in the hot oil until it changes colour, and then remove from the pan to a plate. Set to one side.

Add the other tablespoon of oil to the pan, and fry the onion, garlic, celery and peppers for 3-4 minutes, and then return the chicken to the pan.

Add the rice, tomatoes, chilli flakes, chicken stock, Worcestershire sauce and sweet chilli sauce to the pan, and give everything a stir to combine. Bring to the boil, and then simmer for about 20 minutes or until the chicken and rice are cooked, adding a little more water to the pan if needed.

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