Under The Covers’ Recipe of the Day – Jambalaya

This is today’s recipe of the day for Sunday 29th September 2019


Serves 4, Prep time takes 20mins, and takes approx 1hr to cook

6 x Skinless Chicken Fillets, sliced
200g x Chorizo, sliced
1 x Onion, chopped
4 x Garlic Cloves, crushed
2 x Celery Sticks, chopped
1 x Red Chilli, sliced (seeds removed if you wish)
1 x 440g can of Chopped Tomatoes
1Ltr x Organic Chicken Stock
350g x Long Grain Rice
Olive Oil
Sea Salt
Black Pepper
A Pinch of Cayenne Pepper (1/2tsp of Mild Chilli Pepper)

First season your chicken fillet slices with salt, pepper and cayenne/chilli pepper. Brown the seasoned chicken along with the chorizo on a medium heat, this will take roughly 5mins. Then add the onion, garlic and celery and fry for 10 more minutes until the veg softens, add the red chilli and fry for a few more mins. Once this is done add the tomatoes and chicken stock and bring to the boil. Cover, reduce the heat and simmer for 25 mins until the chicken is lovely and tender. Once the chicken is tender add the rice, stir, cover and simmer for a further 15-20 mins stirring occasionally, checking on the fluid levels. If it looks like it’s drying out add extra stock if needed.