Jambalaya-Inspired Chicken & Rice
& for parents: with chorizo & Mexican-style spices- Melk (inclusief lactose)
- Mosterd
- Soja
- Gerst
Jambalaya is a rice dish reminiscent of paella; it has its origins in Cajun cuisine from the southern United States.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Bell Pepper
1 piece
Roma tomato
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
100 g
Chicken thigh strips with kebab spices
½ sachet(s)
Mexican-style spices
10 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
75 g
White long grain rice
Not included in your delivery
250 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
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 the sunflower oil in a deep frying pan over medium-high heat. Fry the chorizo for 5 minutes, then transfer to a small bowl and set aside.
- In another deep frying pan, sear the chicken for 5 minutes until evenly browned.
- For parente: transfer half of the chicken to the same pan you used for the chorizo.
- Divide the garlic and onion between both frying pans and fry for 1 - 2 minutes.
- For parents: stir in the Mexican-style spices* and fry for 1 more minute.
- Divide the rice, bell pepper, tomato, Worcestershire sauce and stock between both pants.
- Bring to a 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 (see Tip).
- Serve the jambalaya-style rice on plates.
- For parents: top with the chorizo.
Tip: add an extra splash of water if it becomes too dry.
