Monday, 14 July 2014

Jambayla

Do not be put off by the long ingredients in this recipe, most of them will be in your cupboard in your seasoning cabinets and the rest can be easily brought. I love jambayla and have previously shared a blog post about this creole favourite. The good thing about a base recipe is that you can amend and change to what ever you have available in the fridge, for example chorizo can be swapped for sausages and chicken for turkey depending upon what you have - although this will take the authenticity out of it. I made this dish when I had friends over and coincidental this is what Lisa Faulkner shared in her book this is a dish she would make when having friends over. The chicken, chorizo and prawns compliment each other and what this dish is a flavoursome, spicy one pot which is quite easy to make. I must also add that The Way I cook is a fantastic cookery book to which I look forward to sharing further blog posts and recipes from.
Here is how my jambayla turned out:
Jambayla

Jambayla tomato added

Jambayla chicken cooking


Recipe for jambayla
Serves 4 
1-2 tablespoons olive oil
4 chicken breasts
400g chorizo, chopped
2 onions, finely sliced
2 garlic cloves, crushed
2 peppers (red, yellow or green) deseeded and sliced
2 celery sticks, chopped 
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon onion salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon mustard powder
a pinch of white pepper
300g long-grain rice
1 x 400g chopped tomatoes
300ml chicken stock
300g prawns
about 12 mussels
1-2 tablespoons freshly chopped
spring onions, sliced

Method
Place a heavy-based casserole dish over a medium-high heat. Add the olive oil and the sliced chicken breasts. When the chicken is starting to brown, add the chroizo and cook for 2-3 minutes until it browns a little too. Use a slotted spoon to remove the chicken and chorizo and set aside on a plate.
Return the pan to the heat and add the onions. Cook until softened and then add the garlic, peppers, celery, thyme and oregano and stir through to mix. Return the chicken and chorizo to the pan, add the onion salt, garlic salt, paprika, cayenne pepper, mustard powder and white pepper. Stir well.
Add the rice, tomatoes and stock and give it a good stir. Bring to the boil and let it simmer, covered for about 15 minutes or until the rice is cooked through. Give it a good stir every now and then so that it doesn't stick to the base of the pan.
Add the prawns and cook for a few minutes, then add the mussels and cover and cook for about 2-3 minutes. Sprinkle with the parsley and the spring onions and serve.  
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