Chicken Jambalaya! When I first came across this name, I thought there is something very Indian about it. A quick search on the internet revealed its European roots and roughly translates into ‘jumbled’. It’s a fairly simple dish of rice cooked with meat and vegetables; I used chicken, bell peppers, carrots and Peas here and the brilliance of simplicity really shined thru – beautiful flavours and really well-balanced!
- Chicken thighs – 4 drum sticks
- Onion – 1, sliced
- Garlic – 4 large cloves (minced)
- Carrot – 2, chopped
- Bell pepper – 1 larges, cubed
- Peas – ½ cup
- Canned tomato – 1 can (400 grams)
- Chicken stock –2.5 cups
- Long grain rice – 1 ½ cups ( I have used Basmati)
- Dried mixed herbs – ¼ teaspoon
- Paprika – 2 teaspoon
- Springs onion- 2-3, trimmed and chopped + extra for garnishing
- Red chili – 1-2, slit
- cooking oil – 2 tablespoons
- Salt and pepper to taste
- Coriander leaves to garnish
How to –
Season the chicken pieces with salt and pepper and set aside. Heat oil in a heavy bottom pan and fry the chicken pieces till brown on all sides. Remove and set aside. Into the same pan add the onion, garlic, green chili. spring onions, carrots and saute for about 5 minutes. Stir in the paprika, dried herbs, bell pepper, peas and sauté briefly.
Stir in the rice and saute for 2 minutes., Add in the stock, tomato. Place the chicken pieces cover and cook over medium-low heat till rice is fluffy and chicken pieces are cooked through.
Garnish with freshly chopped coriander leaves, spring onion and serve immediately.