If you make this, it's sort of important you play Bamboleo by the Gypsy Kings. Jambalaya is one of those things I get really excited about. You won't often find it on a menu, nor in a food market. But if/when it is I'm there. All over it. With my face..
Serves: 2 People
Time: 15 Minutes
Ingredients
* indicates optional ingredients
4 Chicken Thighs
200g Fresh Prawns (uncooked)
400g Tinned Tomatoes (Or Fresh skinned and chopped if you like)
1 Splash Rapeseed Oil
3 Cloves of Garlic
1 Onion
1 Medium Green Pepper
1 Stick Celery
2 Bay Leaves
1 Teaspoon Cayenne Pepper
A good Salt (Sea or Pink)
Black Pepper
Method
Cube the Chicken into 3 cm chunks. Cut the Onion, Pepper and Celery into small(ish) chunks. Little finger size is a good rule (of thumb lol).
Rinse the Rice under a cold tap until the water runs clear.
Heat the oil in a large pan, and saute the cubes of chicken until browned on all sides. Take off the heat and set the chicken aside.
Add the vegetables and garlic into the pan and saute until soft but not brown.
Add the tin of tomatoes and stir in. Ensure the tomatoes start to simmer but not boil, you might need to raise the heat slightly
After 5 minutes of cooking the tomatoes down add the rice, cayenne, bay leaves and bone broth. Stir thoroughly and allow to cook down for 20 minutes.
After 20 minutes of cooking add in the chicken and the prawns and ensure they're thoroughly stirred in. Cook for a further 10 minutes until the prawns are pink and tender. Serve with a nice chilled white wine and you're laughing!
