Smoked chicken jambalayaReviewed by our expert panel
(at time of publication)
- 300g smoked chicken breast fillet, skin removed and diced
- 1 ½ cups basmati rice
- 400g can tomatoes
- 300g can black beans
- 410g can baby corn
- 1 green capsicum, deseeded and diced
- 1 onion, diced
- 2 cloves garlic, diced
- ½ cup white wine
- 2 cups chicken stock
- 2 courgetteszucchini, summer squashX, diced
- dash tabasco sauce
- 2 teaspoons thyme fresh
- ½ teaspoon cayenne pepper
- olive spray oil
1 Heat oil over a medium heat in a large saucepan. Add onion and garlic and cook for a few minutes until soft but not browned.
2 Add rice, courgettes, tomatoes, stock, thyme and cayenne. Bring to the boil, then cover and simmer for around 10 minutes until rice is cooked (keep an eye on it and add more water if needed).
3 Add chicken, wine, black beans, corn and capsicum and cook for another 5 minutes. Taste and add Tabasco to taste.
Try this dish with chorizo sausage, ham or prawns to replace some or all of the smoked chicken.
Nutrition Info (per serve)
Total fat 47.6g
–Saturated fat 6.8g
Dietary fibre 4.2g
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