Spicy Jambalaya

Spicy Jambalaya

I am a big fan of one pot cooking and maximum flavour. This gives me an easier time in the kitchen without comprising my standards. This is a very comforting dish. It always looks great placed in the centre of the table. Everyone can dig in and help themselves.

Serves 4

Ingredients:

2tbs olive oil
1 onion finely chopped
1 stick celery chopped
2 cloves garlic chopped or crushed
1lb chicken thighs boned and skinned and chopped 1inch pieces. Note you want 1lb chicken thighs left after bone and skin removed.
1 green pepper cut into chunks
1 or 2 green chillies depending on your liking for chilli
7oz of Chorizo. Skinned and sliced
1 tin of sweet corn (optional)
3 squid cleaned and cut into ½” rings (optional)
6oz raw prawns shelled and cleaned (optional)
¼ tsp Cayenne pepper
10fl oz brown basmati rice
1 pint of Chicken stock
Good splash of dry white wine (optional)
½ tsp Oregano
Plain yogurt

Method:
Heat oil in large heavy bottom pan that has a close fitting lid. Ideally a large shallow casserole or Mediterranean style saucepan. Add the onion and fry for a few minutes then add the celery and garlic and chilli. Fry gently for a few minutes until soft. Now add the chorizo and continue to fry until it releases its oil. Now add the chicken thighs and cook until browned.

Stir in the rice (making sure you have rinsed it through in a sieve first) cook for a few minutes, stirring, until the rice is coated in oil.

Now add the wine if you are using it and the chicken stock. Stir through bring to the boil. Now turn to a gentle simmer and put the lid on.

About 30 minutes later add the corn and green pepper and the cayenne. Sprinkle over the oregano. Cover and continue to cook for about 50 minutes to an hour. You will need to check the liquid level in the pan. If it dries too much before the rice is cooked add a little more water or stock.

When the rice is cooked add the prawns then a couple of minutes later add the squid. As soon as the prawns have turned pink they are cooked. The squid will turn a solid white colour when ready. Do not overcook the squid.
Check and adjust the seasoning if necessary. Serve garnished with some plain yogurt.

Notes:
Brown basmati rice cooks better in this dish than white rice. White rice tends to lose its structure.
You can add more white wine if you wish to, just reduce accordingly the amount of stock.
The variations with dish are endless. You can omit all the seafood. You could add pineapple. A few chopped sun dried tomatoes would also work well.