SIMMER RECIPE
Jambalya
25mins
easy
Servings: 2
Ingredients
- 4 chicken thighs
- 120g rice
- 200g fresh prawns (uncooked)
- 400g tinned tomatoes (or fresh, skinned and chopped if you like)
- 1 splash rapeseed oil
- 3 cloves garlic
- 1 onion
- 1 medium green pepper
- 1 stick celery
- 2 bay leaves
- 1 tsp cayenne pepper
- 1 pinch of good salt (sea or pink)
- 1 pinch black pepper
- 324g (1 pouch) Borough Broth Organic Chicken Bone Broth
Instructions
- Cube the chicken into 3cm chunks. Cut the onion, pepper and celery into small(ish) chunks. Little finger size is a good rule (of thumb lol).
- Rinse the rice under a cold tap until the water runs clear.
- Heat the oil in a large pan, and saute the cubes of chicken until browned on all sides. Take off the heat and set the chicken aside.
- Add the vegetables and garlic into the pan and saute until soft but not brown.
- Add the tin of tomatoes and stir in. Ensure the tomatoes start to simmer but not boil, you might need to raise the heat slightly at this point.
- After 5 minutes of reducing the tomatoes down, add the rice, cayenne pepper, bay leaves and bone broth. Stir thoroughly and allow to cook down for a further 20 minutes.
- Add in the chicken and the prawns and ensure they're thoroughly stirred in. Cook for a further 10 minutes until the prawns are pink and tender. Serve with a nice chilled white wine and you're laughing!