SunRice

Chicken and Prawn Jambalaya

I am using:

Prep time

15min

Cook time

60min

This delicious Chicken and Prawn Jambalaya is perfect for a weekend cook up! The flavours are strong and hearty but the lemon keeps it fresh and easy!

SunRice Long Grain White Rice

SunRice Long Grain White Rice

Long Grain Rice is your go to grain for a versatile dish. It has long slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking SunRice White Long Grain Rice is a perfect partner to a stir-fry, casserole or a stew. For something more adventurous, try a spicy jambalaya from the deep south of the United States. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 tbsp Olive Oil

  • 200 g Speck (rind removed, diced)

  • 1 Chorizo Sausage (sliced)

  • 400 g Chicken Thigh Fillets (trimmed, roughly chopped)

  • 1 Brown Onion (chopped)

  • 2 clove Garlic (crushed)

  • 1 stalk Celery (diced)

  • 2 Green Capsicum (seeds removed, diced)

  • 1 tsp Smoked Paprika

  • tsp Cayenne Pepper

  • 1 tsp Dried oregano (dried)

  • 2 Bay Leaves (fresh)

  • 400 g Canned Diced Tomatoes (diced)

  • 2 cup Chicken Stock

  • 1 cup SunRice Long Grain Rice (rinsed)

  • 12 Large Green Prawns (peeled, de-veined, tails intact)

  • cup Flat Leaf Parsley Leaves

  • Lemon Wedges (to serve)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Chicken and Prawn Jambalaya

Method

  • Preheat oven to 180°C. Heat oil in a large (8-cup capacity) flameproof casserole dish over medium heat. Add the speck, cook, stirring occasionally for 5 minutes or until light golden. Add the chorizo and chicken. Cook, for 5 minutes or until golden. Stir in onion, garlic, celery, capsicum, spices and oregano. Cook, stirring occasionally, for 10 minutes until onion is soft.

  • Add the bay leaves, tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Stir in rice.

  • Cover with a tight fitting lid or two layers of foil. Transfer dish to the oven. Bake for 15 minutes. Poke the prawns into the jambalaya, cover and bake for a further 10 minutes. Remove from the oven, stand covered for 10 minutes. Remove the bay leaves, scatter over the parsley and season. Serve with lemon.

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