• sandrabrandalise

CHICKEN JAMBALAYA

Updated: Apr 22


COOKBOOK: Mariela’s Blue Folder


This dish originated in Louisiana USA. The origins of the word jambalaya are uncertain to say the least although there are many theories none have proved verifiable. One common theory is that the French word ‘Jambon’, meaning ham, was mixed with the African word ‘Aya’ meaning rice, there were many slaves in Louisiana at the time the dish is thought to originate from.

It’s delicious, its easy to make, and it will be loved by everyone

Hope you enjoy




RECIPE

Serves 4


2 tablespoons of olive oil

1 large red capsicum, seeded and diced

2 celery stalk, sliced and diced

3 shallots, sliced

2-3 cloves of garlic, chopped

1 1/2 cups basmati rice

4 cups of chicken stock

425g canned diced tomato

1/2 cup white wine

2 tablespoons sun dried tomato pesto

Salt & pepper

800g chicken thigh fillets, cubed

2 tablespoons cajun seasoning

A handful of fresh parsley, chopped

Heat the oil in a deep frying pan. Add the garlic and the onion, fry until onion is soft. Add capsicums, celery, and shallots. Allow it to fry for a good 2-3mins. Add salt & pepper.

Add the chicken cubed pieces and mix well. Add the sun dried tomato pesto, canned diced tomatoes and fry for a min. Add the white wine and the basmati rice. Mix well, until all the rice is well coated with the oil. Add parsley and cajun seasoning.


Add chicken stock to the mix and allow the rice to cook fully (approx 15mins) taste test it and if too dry , add a little extra wine or stock or even water.

Dont forget rice absorbs liquid very quickly so it should have some liquid in the mixture after cooking time. It will take approx 10mins and the juices/liquid will be absorbed by the rice.



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