Cajun chicken jambalaya







Cook Time

125-130 Min


  • 1.4kg/2 1⁄2lb fresh chicken
  • 1 1⁄2 onions
  • 1 bay leaf
  • 4 black peppercorns
  • 1 sprig of fresh flat-leaf parsley, plus extra, chopped, to garnish
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • 1 green pepper, seeded and chopped
  • 1 celery stick, chopped
  • 225g/8oz long-grain rice
  • 100g/4oz chorizo sausage, chopped
  • 100g/4oz cooked ham, chopped
  • 400g/14oz canned chopped plum tomatoes
  • 1⁄2 teaspoon hot chilli powder
  • 1⁄2 teaspoon cumin seeds
  • 1⁄2 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 100g/4oz peeled and deveined cooked prawns
  • dash of Tabasco sauce
  • salt and freshly ground black pepper
  • Put the chicken in a large flameproof casserole dish, and pour over 600ml/1pt water. Add the onion half, bay leaf, peppercorns and parsley sprig, and bring to the boil. Reduce the heat, cover and simmer gently for about 1 1⁄2 hours.
  • When the chicken is cooked, lift it out of the stock, remove the skin and carcass, and chop the meat. Strain the stock, leave to cool and reserve.
  • Chop the remaining onion and heat the oil in a large frying pan. Add the onion, garlic, green pepper and celery. Fry for about 5 minutes, then stir in the rice, coating the grains with the oil. Add the sausage, ham and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
  • Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes or until the rice is tender and the liquid has been absorbed.
  • Stir in the prawns and Tabasco. Cook for a further 5 minutes, then season well with salt and pepper, and serve hot, garnished with the extra chopped parsley.
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