Jambalaya

Jambalaya

This traditional Creole dish is easy to prepare and packed with big, meaty flavours.

By , 21 September 2015
Jambalaya
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.78 per serving
Nutritional Info
Each 572g serving contains
  • Fat low
    13.4g
    19%
  • Saturates low
    3.7g
    18%
  • Sugars low
    8.8g
    10%
  • Salt low
    1.1g
    19%
  • Energy 2244KJ 536KCAL
    27%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 392kJ/94kcal.
Ingredients
  • 75g Asda Extra Special Chorizo Casero, cubed
  • 1 tbsp olive oil
  • 2 chicken breast fillets, cut into bite-size pieces
  • 1 onion, sliced
  • 3 celery sticks, trimmed and sliced
  • 1 red pepper, de-seeded and sliced
  • 2 garlic cloves, crushed
  • 300g basmati rice
  • 400g can Asda Chopped Tomatoes with Chilli and Peppers
  • 750ml chicken stock (made with 1 stock cube)
  • 1 bay leaf
  • 2 tbsp chopped parsley
Method
  • Cook the chorizo in a heated pan for 3 minutes or until the fat runs out. Transfer to a plate, leaving any fat in the pan. Add the oil and chicken to the pan and cook for 3-4 minutes until lightly browned on all sides.

  • Add the onion, celery, pepper, garlic and chorizo and cook for another 4-5 minutes, stirring often.

  • Add the rice and stir to coat. Add the tomatoes, then chicken stock and the bay leaf and heat until simmering. Cover the pan, then simmer for 20 minutes, stirring occasionally, until the rice is cooked.

  • Discard the bay leaf. Serve the jambalaya sprinkled with parsley.