Chicken and Prawn Jambalaya
Medium
> 1 Hour
Serves 4
Chicken and Prawn Jambalaya
Ingredients
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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Chicken and Prawn Jambalaya
Medium
> 1 Hour
Serves 4
Ingredients
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.