Here's the stuff that we know about Chicken And Ham Jambalaya...
55mins to prepare
40mins to cook
Here are the Ingredients that you need to make the Chicken And Ham Jambalaya; 300 g (10½ oz) skinless boneless chicken breasts (fillets)
2 tsp Cajun seasoning (see note below)
1 tsp dried sage or marjoram
2 tbsp sunflower oil
1 onion, sliced
1 green pepper, seeded and sliced
2 celery sticks, sliced
2 garlic cloves, crushed
400 g (14 oz) basmati rice
1 litre (1¾ pints) chicken stock, preferably home-made
100 g (3½ oz) cooked smoked ham, cubed
1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about 400 g
Tabasco sauce, salt and pepper
To garnish
4–6 spring onions, trimmed and chopped
coarsely chopped parsley
Here are the instructions on how to make the Chicken And Ham Jambalaya; 1. Cut the chicken into 2 cm (¾ in) cubes. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over. Heat 1 tbsp of the oil in a large flameproof casserole or pan over a moderately 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 draining spoon.
2. Add the remaining oil to the pan with the onion, green pepper and celery, and fry for about 2 minutes, stirring. Add the garlic and 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 with their juice. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
4. Season to taste with Tabasco sauce and a little salt and pepper. Serve sprinkled with the chopped spring onions and parsley.
