Jambalaya
Serves: 4-6
Preparation: 1 hour
Cooking Time: 1 hour 30 minutes
Ingredients
- 30 chorizo, ideally raw, cut into small chunks
- 6 boneless and skinless chicken thighs, quartered
- 2 onions, peeled and finely chopped
- 2 sticks ofcelery, finely chopped
- 2 red peppers, deseeded and finely chopped
- 2 garlic cloves, peeled and thinly sliced
- 1 tspcayenne pepper
- 1 tsppaprika
- 1 tbspfinely chopped fresh oregano
- 1 bay leaf
- 600 ml/20fl oz/2½ cupschicken stock
- 300 g/10½ozgenerous
- 1 cupslong-grain rice
- olive oil
- salt and pepper
Instructions
- 1Heat a little oil in a large, heavy-bottomed saucepan over a medium heat and fry the chorizo until the meat is crisp and the oil is copper-coloured. Using a slotted spoon, remove the chorizo and set aside.
- 2Add the chicken to the pan and brown on both sides, seasoning with salt and pepper as you go. You’ll need to do this in batches. Remove from the pan and reduce the heat.
- 3Add the onions, celery, peppers and garlic, season with salt and pepper, and cover. Cook for 20 minutes until soft.
- 4Add the cayenne, paprika, oregano, bay leaf and stock, and bring to a boil. Return the meat to the pan and gently simmer for 30 minutes.
- 5Add the rice, stir, cover and cook for 15 minutes, then take off the heat and leave for 5 minutes with the lid still on. Check for seasoning. If leaving for longer, keep warm in a very low oven (110°C/225°F/Gas mark ¼ or lower).
Serving tips
Serve the jambalaya with Tabasco sauce.
Pairing suggestion: Martell XO
“This classic Louisiana Creole one-potter niftily blends Spanish and French influences for a gutsy, satisfying and warming dish. Perfect with a tipple of Martell XO Cognac.”
James Ramsden
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