Chicken Jambalaya

Chicken Jambalaya

Serves 4

2 tbsp olive oil

2 chicken breasts, chopped

1 onion, chopped

2-4 garlic cloves, crushed or 2 tsp garlic puree

1.5 tbsp Cajun seasoning

2 tsp ground cumin

1 tsp smoked paprika 

250g long grain rice, such as basmati

450g can plum tomatoes

500ml chicken stock
1 red pepper, thinly sliced


Heat 1 tbsp olive oil in a large frying pan with a lid and sauté the chicken breasts for 8-10 minutes until golden.

Remove and set aside. Tip in the onion and cook for 4-6 minutes until soft.

Add the garlic, Cajun seasoning, ground cumin and smoked paprika and cook for 5 minutes more.

Stir the chicken back in with the rice, add the tomatoes and the chicken stock. Mix in the pepper. Cover and simmer for 20-25 minutes until the rice is tender.

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  • Cajun seasoning
  • /
  • Cumin
  • /
  • plum tomatoes
  • /
  • red pepper
  • /
  • smoked paprika
  • /