For me I used to think of jabalalaya as a treat meal – piles of white rice and tonnes of chorizo, so I decided to make a version suitable for mid-week, trying to be good days. I don’t use chorizo, which surprisingly I don’t miss too much and replace with some paprika instead, and using brown rice gives you that nice crunch.
Ingredients | Serves 4
1 clove of garlic
1 tsp smoked paprika
3 tsp cajun spices
4 chicken breasts
1 jar of red peppers
250g brown rice
350ml chicken stock
1 tin of chopped tomatoes
- Chop the onion and garlic finely. Heat a glut of oil in a casserole pot or heavy based pan and add the onion and garlic and stir around until they turn translucent. Add the paprika and cajun and stir.
- Cut the chicken into pieces and add to the pot, stirring occasionally until the chicken is cooked.
- Cut the peppers into small pieces and add these to the pot and stir in.
- Add the rice, chopped tomatoes and stock to the pot, bring to the boil then allow to simmer for 45 minutes or until the rice is cooked.