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

* Versatile and light * Grains remain separate when cooked * Absorbs flavours from cooking * Pairs well with stir-fries, casseroles and stews * Suitable for adventurous dishes like spicy jambalaya * 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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