Chicken and prawn jambalaya

Chicken and prawn jambalaya

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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
fibreContent:
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent: 147 milligrams cholesterol

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