Pea and Chicken Jambalaya

Cooking time
'
Nr of servings
4
Difficulty Level
Pea and Chicken Jambalaya

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

3 
tablespoons 
rapeseed oil
1 
medium onion, peeled and diced
1 
red pepper, diced
1 
green pepper, seeded and diced
3 
cloves garlic, peeled and crushed
150 
g 
chorizo sausage, chopped into chunks
450 
g 
skinless, raw diced chicken
1 
red hot chilli pepper, seeded and chopped
2 
sticks celery diced (optional)
250 
g 
easy cook long grain rice
1 
teaspoons 
- 2 tsps chilli powder
1 
tablespoon 
turmeric
1 
tablespoon 
Cajun spice mix
500 
ml 
chicken stock or vegetable stock
250 
g 
peas
fresh garden peas
Sea salt and black pepper

Preparation

  1. Heat the oil in a large pan and add the onion, peppers, garlic, chorizo and chicken pieces and cook for about 5 minutes.
  2. Add the chilli pepper, celery (if using) and rice and stir well. Add the chilli powder, turmeric and Cajun spices, mix well; making sure the rice is well coated with the flavours and season well with sea salt and black pepper.
  3. Add the chicken stock or water and bring to a simmer, once the rice is nearly cooked, about 20-25 minutes, add the frozen peas and mix well and cook for a further 5 minutes or until the rice and chicken are cooked.
  4. Taste for seasoning and add sea salt and black pepper and more Cajun spice, according to taste. If a little dry add more stock.

Serving tip

You can add king prawns to this dish and also chopped parsley.
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
631
22.1
5.6
8.7
3.1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.