Chicken and ham jambalaya

    50 mins

    A typical Cajun recipe, this is full of spicy, complex flavours. With lots of rice and vegetables, it is a great dish to make a small amount of meat go a long way, and offers a balance of protein and carbohydrate.

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    Serves: 6 

    • 300 g skinless chicken breast fillets
    • 2 tsp Cajun seasoning
    • 1 tsp dried sage or marjoram
    • 2 tbsp (30ml) canola oil
    • 1 onion, sliced
    • 1 green capsicum, deseeded and sliced
    • 2 celery stalks, sliced
    • 2 garlic cloves, crushed
    • 1 ½ cups (300 g) basmati rice
    • 4cups (1 litre) chicken stock, preferably homemade
    • 100 g cooked smoked ham, cubed
    • 1 can chopped tomatoes (about 400 g)
    • Tabasco
    • salt and pepper
    • sliced spring onions to garnish
    • chopped fresh parsley to garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Cut the chicken into 2 cm cubes. Sprinkle with the Cajun seasoning and the sage, making sure that the chicken is coated all over. Heat 1 tbsp (15ml) of the oil in a large flameproof casserole dish over a medium–high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides. Remove from the pan with a slotted spoon.
    2. Add the remaining oil to the pan with the onion, green capsicum and celery, then fry for about 2 minutes, stirring. Add the garlic and basmati rice and fry for another minute.
    3. Pour in the stock and stir well. Return the chicken to the pan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the ham and canned tomatoes. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
    4. Season to taste with Tabasco and a little salt and pepper. Serve sprinkled with the spring onions and parsley.

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