Ingredients Jump to Instructions ↓

  1. 1 cup of shredded leftover chicken - preferably drumstick

  2. oil for frying 1 cup of shredded leftover chicken - preferably drumstick

  3. chorizo (up to you, but about a quarter of a whole sausage is good)

  4. 200g prawns

  5. 2/3 cup long grain rice (uncooked)

  6. 300ml water

  7. 6 large tomatoes (very ripe)

  8. 1 green pepper

  9. 1 small tin sweetcorn

  10. 50g mushrooms

  11. 1 large onion

  12. 2 cloves garlic

  13. 2 chillis

  14. tbsp chopped parsley

  15. tsp tomato paste

  16. dash lemon juice

  17. tsp paprika

  18. tsp chilli powder

  19. pinch sugar

  20. salt

  21. freshly ground black pepper

  22. oil for frying

Instructions Jump to Ingredients ↑

  1. Add a dash of oil to the jambalaya pan and cook the sliced chorizo until slightly crispy and the juices are beginning to run, stirring often. Add the chopped onion, garlic and chilli and cook until soft.

  2. Add the chopped tomatoes. Cook for 2-3 minutes, until the tomatoes begin to break down into a sauce. Add the water and stir in the tomato paste, chilli powder and paprika. Bring to the boil and simmer for a further 2 minutes.

  3. Add the rice, chopped pepper, quartered mushrooms and sweetcorn, and cover. Turn down the heat and cook for about 20 minutes, until the rice is just about cooked. Keep checking the pot and stirring to make sure nothing is sticking (if it's looking too dry, add more water).

  4. Add the lemon juice, cooked chicken, and prawns. Cook with the lid off until the remaining water is absorbed and the rice is fully cooked. Season with the sugar, salt and pepper (be especially generous with the pepper), adjusting the quantities according to your taste.

  5. Stir through the chopped parsley and serve.


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