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Quick and Easy Jambalaya
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Posted By: Sferreira
Posted In: Fish and Shellfish Free
Page Views: 173 views
Preparation Time: 4 minutes
Cooking Time: 20 minutes
Course: Appetizers
Cusine: African
Posted In: Fish and Shellfish Free
Page Views: 173 views
Preparation Time: 4 minutes
Cooking Time: 20 minutes
Course: Appetizers
Cusine: African
PrintOther Info
Other Considerations:: Gluten & Wheat Free, Tree nuts & Peanuts Free, Fish & Shellfish Free, Egg Free, Dairy FreeIngredients
2 chicken thighs, skinless, cut into strips
2 tbsp olive oil
50g (1¾oz) chorizo, sliced
1 tsp paprika
1 tsp turmeric
1 tsp ground ginger
1 tsp chilli flakes
100g (3½oz) long grain rice
55ml (2fl oz) white wine
500ml (18fl oz) vegetable stock
100g (3½oz) peas
Directions
Heat the oil in a large saucepan. Add the chicken and cook for 2 minutes.
Add the chorizo and spices to the chicken and cook for 2 minutes.
Add the rice and stir it well until the rice is well coated with the spices.
Pour in the wine and stock. Next, add the peas. Cover and leave to simmer for 10-12 minutes, or until the rice is cooked.
Serve immediately.