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Cajun & Creole · Main
Chicken Jambalaya
A Louisiana-style one-pot supper of browned chicken, ham, sweet peppers and rice, with cayenne for heat. The rice cooks right in the flavorful stock, so there is little washing up.
- YieldServes 4 to 6
- Hands-on35 min
- Total1 h 33 min
- Difficulty
Ingredients
- 2 tbspolive oil
- 6boneless chicken pieces (thighs and breasts), cut into large chunks
- 2 tbspfresh oregano, chopped
- 2 tspcayenne pepper
- 1red onion, finely chopped
- 3 clovesgarlic, finely chopped
- 1green bell pepper, seeded and finely chopped
- 1red bell pepper, seeded and finely chopped
- 200 gcooked ham, thick slices, roughly chopped
- 750 mlchicken stock, hot
- 175 glong-grain rice, easy-cook (parboiled)
- 140 gfresh peas, shelled
- to tastefresh cilantro, finely choppedoptional
- to tastesalt
- to tasteblack pepper
To serve
- to tasteplain yogurtoptional
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