Chicken and Prawn Jambalaya

Name: Chicken and Prawn Jambalaya
Yield: 3-4 people
Cuisine: British
Ingredients: 1 tablespoon olive oil; 2 chicken breasts diced; 150 g smoked sausage sliced; 1 onion diced; 1 red pepper diced; 1 green pepper diced; 2 cloves garlic minced; 1 tablespoon tomato puree; 1/2 teaspoon cayenne pepper; 2 heaped teaspoons smoked paprika; 200 g rice; 400 g tin of chopped tomatoes; 450 ml chicken or vegetable stock; 150 g prawns peeled and deveined; salt and pepper for seasoning; 1 tablespoon chives

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Chicken and Prawn Jambalaya

Fiona @ Free From Favourites @freefromfavourites

Saved

Ingredients

3-4 people

1 tablespoonolive oil
2chicken breasts diced
150 gsmoked sausage sliced
1onion diced
1red pepper diced
1green pepper diced
2 clovesgarlic minced
1 tablespoontomato puree
1/2 teaspooncayenne pepper
2heaped teaspoons smoked paprika
200 grice
400 gtin of chopped tomatoes
450 mlchicken or vegetable stock
150 gprawns peeled and deveined
salt and pepper for seasoning
1 tablespoonchives

Saved

Steps

1

Place the olive oil in a large pot and gently warm over a medium heat
Add in the garlic, tomato puree and chicken
Cook for 8 minutes
2

Add in the smoked sausage, onion, peppers, cayenne pepper and smoked paprika
Cook for a further 8 minutes
Stir in the rice, chopped tomatoes and stock
3

Bring to the boil and simmer for 20 minutes covered or until the rice is tender
Season with salt and pepper
Stir in the prawns and chives and cook for 5 minutes