Chicken and prawn jambalaya

Chicken and prawn jambalaya


The fiery fusion of Spanish, French and African flavours in this jambalaya create an explosion of taste in your mouth.

The ingredient of Chicken and prawn jambalaya

  1. 2 tablespoons extra virgin olive oil
  2. 8 chicken lovely legs
  3. 2 chorizo, sliced
  4. 1 large red onion, sliced
  5. 2 celery stalks, trimmed, sliced
  6. 1 red capsicum, chopped
  7. 2 dried bay leaves
  8. 2 tablespoons creole seasoning
  9. 3 cups white long-grain rice
  10. 400g can crushed tomatoes
  11. 1 litre Massel chicken style liquid stock
  12. 8 large green tiger prawns, peeled, tails intact, deveined
  13. 2 tablespoons fresh flat-leaf parsley, chopped

The instruction how to make Chicken and prawn jambalaya

  1. Heat oil in a deep frying pan over medium-high heat. Add chicken. Cook, turning, for 6 to 8 minutes or until well browned all over. Transfer chicken to a heatproof plate.
  2. Add chorizo and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add celery, capsicum and bay leaves. Cook for 2 minutes or until capsicum starts to soften. Add seasoning. Cook for 30 seconds or until fragrant. Add rice. Cook for 1 minute, stirring to coat. Add tomato and stock. Bring to a simmer. Return chicken to pan. Reduce heat to low. Cover. Simmer for 10 to 15 minutes or until rice is almost tender.
  3. Arrange prawns over rice mixture. Cover. Cook for 5 minutes or until rice is tender and chicken and prawns are cooked through. Remove from heat. Stand, covered, for 5 minutes. Remove and discard bay leaves. Serve sprinkled with parsley.

Nutritions of Chicken and prawn jambalaya

fatContent: 586.745 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 4.1 grams saturated fat
sugarContent: 68.1 grams carbohydrates
cholesterolContent: 42 grams protein
sodiumContent: 147 milligrams cholesterol

You may also like