Jambalaya is one of the easiest and best rice dishes that owes its origins to the traditional Cajun cooking of America.
|2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces|
|4oz (110g) chorizo sausage, peeled and cut into 3/4 inch (2cm) pieces|
|1-2 tablespoons olive oil|
|1 medium onion, cut into ½ inch (1 cm) pieces|
|2 cloves garlic, crushed|
|2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal|
|1 green chilli, deseeded and finely chopped|
|1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices|
|6 fl oz (175 ml) white basmati rice|
|about 1 pint (570 ml) hot chicken stock|
|3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped|
|1 bay leaf|
|salt and freshly milled black pepper|
|For the garnish:|
|1 tablespoon roughly chopped fresh flat-leaf parsley|
|2 spring onions, trimmed and finely sliced|
|1 teaspoon Tabasco sauce|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 10 inch (25.5 cm) frying pan with a lid.
This recipe is taken from The Delia Collection: Chicken.
First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside.
Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper.
Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.
Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes.
Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Anyone's who holidayed in Spain will have enjoyed this superb combination of seafood and rice, with a spicy kick. Delia has perfected her own version - and learnt a little culinary secret along the way...
A dead simple recipe this, with a wonderfully exotic combination of textures and flavours. Perfect for serving to friends.
Adding chick peas to this wintry chicken casserole allows you to feed four people very well for very little money without sacrificing flavour and nutritious value in the process.
A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.
Serve this lovely supper dish with rice or noodles and enjoy the sweet spiciness of the paprika with soured cream and vegetables.
This recipe takes Delia's gutsy puttanesca sauce to another level by combining it with chicken for a very tasty supper indeed. Serve it with pasta.
This demands the reddest, ripest tomatoes, so is a good one for autumn eating - and even winter, as long as you can find tomatoes with plenty of flavour. One of the most popular recipes on the site, and it's easy to see why!
Most Popular recipes
05 Feb 2016 22:58
03 Feb 2016 17:37
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Short crust pastry
05 Feb 2016 21:21
20 Dec 2015 23:44
03 Feb 2016 07:56
05 Feb 2016 16:34