A bit like a paella, this jambalaya is bursting with colours and flavours and it's perfect for when you're having a gathering. At 341 calories per serving, it's a really filling, tasty and healthy dinner option that's great for a dinner party with a difference!
HOW TO MAKE THE HAIRY BIKERS' SOUTHERN-STYLE JAMBALAYA:
Method
Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season them with salt and pepper. Skin the sausage and cut it into 5mm slices. Heat the oil in a large non-stick frying pan or non-stick sauté pan and fry the chicken for 3 minutes over a medium heat until lightly coloured. Add the chorizo and cook for 30 seconds more, then transfer the chicken and chorizo with tongs to a large plate or tray.
Tip most of the oil out of the frying pan and chuck it away. Return the empty pan to the heat and turn the heat down to low. Stir in the onion, celery and green peppers and cook for 8-10 minutes until well softened, stirring occasionally.
Meanwhile, skin the tomatoes. Cut them in half and remove the green stem ends, then roughly chop the rest of the flesh - no need to deseed.
Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for 20-30 seconds, stirring. Increase the heat and add the chopped tomatoes and any juice that has collected on the board. Cook for 5 minutes or until the tomatoes are well softened, stirring regularly.
Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little more stock.
Stir in the prawns and spring onions and cook for about 2 minutes more or until the prawns are hot, stirring regularly, then serve.
Ingredients
- 6 boneless, skinless chicken thighs
- 100g chorizo (we like picante)
- 1 tbsp olive oil
- 1 large onion, roughly chopped
- 4 slender celery sticks, cut into
- 1cm slices
- 2 small green peppers, deseeded
- and cut into 2cm chunks
- 5 large ripe vine tomatoes
- (about 475g)
- 3 garlic cloves, peeled and crushed
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 200g long-grain rice (we often use
- the easy-cook version)
- 450ml chicken stock, made with
- 1 chicken stock cube
- 100g cooked peeled king
- prawns, thawed if frozen
- 6 spring onions, sliced (including
- lots of green)
- flaked sea salt
- freshly ground black pepper
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
I've found the solution for easy, healthy soups this winter - and it's reduced by 35% on Amazon
The Tefal PerfectMix makes incredible soups and now it's reduced on Amazon in their Big Deal Day Sales. It's the perfect investment for the cosy season.
By Laura Honey Published
-
Meghan Markle’s favourite Christmas cocktail is surprisingly healthy - and super easy to recreate
With ingredients like ginger, cloves, and dates, the cocktail is the perfect festive drink
By Charlie Elizabeth Culverhouse Published
-
We found out which £20 serum Cameron Diaz uses for 'bright and healthy-looking' skin
Cameron has been vocal about her love for this surprisingly affordable retinol serum
By Charlie Elizabeth Culverhouse Published