One-Pot Jambalaya-Inspired Chicken
with Tomato Rice
Jambalaya is famous in New Orleans for its ability to pack serious smoky flavours into one colourful pot of rice. Our rendition is popping with green bell peppers, onions, garlic, tomato and chicken.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Jasmine Rice
2 tbsp
Tomato Sauce Base
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
1 unit(s)
Green Bell Pepper
1 tbsp
Garlic Puree
3 unit(s)
Celery
1 unit(s)
Green Onion
1 tbsp
Chicken Stock Powder
(Contains Soy)
7 g
Cilantro
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut celery into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Thinly slice green onion, keeping white and green parts separate. Roughly chop cilantro.
Pat chicken dry with paper towels. Season chicken all over with Smoked-Paprika Garlic Blend and salt. Heat a large non-stick pan over medium-high heat. When hot add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a plate. Set aside. (NOTE: You will finish cooking the chicken in step 4.)
Add pepper, celery and green onion whites. Cook, stirring often, until tender-crisp, 2-3 min. Add rice and garlic puree. Cook stirring often, until coated, 1 min. Add 1 1/4 cups (2 1/2 cups) water, stock powder and tomato sauce base. Stir to combine.
Bring rice mixture to a boil over high.Once boiling, add chicken, then reduce heat to low. Cover and cook until rice is tender and chicken is cooked through, 14-16 min.**
Transfer chicken to plate. Add 2 tbsp (4 tbsp) butter to jambalaya, then stir to combine.Divide jambalaya between plates. Top with chicken.Sprinkle green onions and cilantro over top. (TIP: Drizzle your favourite hot sauce over top for an extra kick!)
