StaceyUK
Gold Member
This is soooo nice! The lemon juice and tabasco at the end really gives it a nice lift. You can add extra veg to it depending on what you have in the fridge (I added some diced green beans).
Serves 3-4; 7.5 syns for the whole dish
Ingredients
2 sticks celery, chopped
1 small red pepper, chopped
2 garlic cloves, chopped
1 bunch spring onions, chopped (incl green tops)
1 bay leaf
84g chorizo, cubed (7.5 syns)
1 pack skinless chicken thighs, cut into small pieces
1 chicken stock cube
600ml boiling water
400g can chopped tomatoes
250g long grain rice
1 tsp thyme
1 tsp cajun seasoning*
1 tsp oregano
2 pinches paprika
Tabasco
Lemon wedges
Method
1. Spray some Frylight in a large saucepan over medium heat. Add the celery, red pepper, garlic, spring onions, and bay leaf. Cook gently, stirring occasionally for 5-8 mins until softened.
2. Meanwhile, dissolve the stock in 600ml of boiling water. Wash the rice in several changes of water until the water runs clear.
3. Increase the heat on the vegetables and add the chicken, cooking for a couple of minutes until it is opaque. Add the chorizo, cooking for a couple of minutes.
4. Add the rice and stir to coat. Add the tomatoes, stock and seasoning then bring to a boil.Reduce heat to low, cover and cook for 25 mins until the rice is cooked through but the jambalaya is moist. If dry, add a little more boiling water.
5. Serve with Tabasco, lemon wedges and fresh parsley.
*to make your own simple cajun seasoning combine the following:
2 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Store in a container. Very versatile and great tossed into potatoes and then roasted!
Serves 3-4; 7.5 syns for the whole dish
Ingredients
2 sticks celery, chopped
1 small red pepper, chopped
2 garlic cloves, chopped
1 bunch spring onions, chopped (incl green tops)
1 bay leaf
84g chorizo, cubed (7.5 syns)
1 pack skinless chicken thighs, cut into small pieces
1 chicken stock cube
600ml boiling water
400g can chopped tomatoes
250g long grain rice
1 tsp thyme
1 tsp cajun seasoning*
1 tsp oregano
2 pinches paprika
Tabasco
Lemon wedges
Method
1. Spray some Frylight in a large saucepan over medium heat. Add the celery, red pepper, garlic, spring onions, and bay leaf. Cook gently, stirring occasionally for 5-8 mins until softened.
2. Meanwhile, dissolve the stock in 600ml of boiling water. Wash the rice in several changes of water until the water runs clear.
3. Increase the heat on the vegetables and add the chicken, cooking for a couple of minutes until it is opaque. Add the chorizo, cooking for a couple of minutes.
4. Add the rice and stir to coat. Add the tomatoes, stock and seasoning then bring to a boil.Reduce heat to low, cover and cook for 25 mins until the rice is cooked through but the jambalaya is moist. If dry, add a little more boiling water.
5. Serve with Tabasco, lemon wedges and fresh parsley.
*to make your own simple cajun seasoning combine the following:
2 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Store in a container. Very versatile and great tossed into potatoes and then roasted!
