Chicken Jambalaya-Inspired Rice with Chorizo
with bell pepper & Mexican-style spices
Jambalaya is a rice dish reminiscent of paella; it has its origins in Cajun cuisine from the southern United States.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Bell Pepper
1 piece
Roma tomato
25 g
Diced chorizo
(Contains: Melk (inclusief lactose))
100 g
Chicken thigh strips with kebab spices
½ sachet(s)
Mexican-style spices
10 g
Worcestershire sauce
(Contains: Mosterd, Soja, May contain traces of allergens, Gluten, Mosterd, Soja, Gerst)
75 g
White long grain rice
Not included in your delivery
250 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Dice the bell pepper and the tomato.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Heat a generous drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the chorizo for 5 minutes, then transfer to a small bowl and set aside.
- In the same pan, sear the chicken for 5 minutes until evenly browned.
- Add the garlic and the onion and fry for 1 - 2 minutes.
- Stir in the Mexican-style spices* and the Worcestershire sauce, then fry for 1 more minute.
- Add the rice, the bell pepper, the tomato and the stock.
- Bring to the boil, then reduce the heat to medium-low and cover with the lid.
*Take care, this ingredient is spicy! Use as preferred.
- Allow to cook gently for 20 - 25 minutes, or until the rice is done.
- Stir regularly so as to prevent it from sticking, adding an extra splash of water as necessary if it seems too dry.
- Serve the rice on plates and top with the chorizo.
