JAMBALAYA
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Ingredients
300 g chicken breasts (fillets)
2 tsp Cajun seasoning
1 tsp dried sage or marjoram
2 tbsp sunflower oil
1 onion, sliced
1 green pepper, seeded and sliced
2 celery sticks, sliced
2 garlic cloves, crushed
400 g long-grain rice
1 litre (1 ¾pints) chicken stock
100 g (cooked smoked ham, cubed
100 g chorizo or other spicy sausage, sliced
1 (400 g) can chopped tomatoes,
Tabasco sauce to taste
salt and pepper to taste
To garnish
4–6 spring onions, trimmed and chopped
coarsely chopped parsley
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Method
Cut the chicken into 2 cm cubes. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over.
Heat 1 tbsp of the oil in a large wide flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 5 minutes,
stirring frequently, until the cubes are browned on all sides. Remove from the pan with a draining spoon.
Add the remaining 1 tbsp of oil to the pan together with the onion, green pepper and celery, and fry for about 2 minutes, stirring. Add the garlic
and rice, and stir and fry for another minute.
Pour in the stock and stir well. Return the chicken to the pan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the
ham, sausage and canned tomatoes with their juice. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
Season to taste with Tabasco sauce, salt and pepper. Serve hot, sprinkled with the chopped spring onions and parsley.
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