Chicken jambalaya

19 April 2016 - 02:22 By Sunday Times Food Weekly

Chicken jambalayaIngredients45ml (3 tbsp) oil6 chicken thighs, skinned4 chicken drumsticks1 chorizo sausage, sliced1 large onion, chopped1-2 red chillies, seeded and sliced1 green pepper, seeded and chopped1 red pepper, seeded and chopped1 large carrot, sliced into rings1 garlic clove, crushed400g (2 cups) short-grain rice500ml (2 cups) chicken stock125ml ( cup) dry white wine5ml (1 tsp) dried basil5ml (1 tsp) dried oregano30ml (2 tbsp) chopped fresh parsley1 x 400g can chopped tomatoes with juice5ml (1 tsp) sugar5ml (1 tsp) chilli powderTabasco sauce, salt and pepper to tasteMethodHeat the oil in a large heavy-based saucepan with a lid and brown the chicken and chorizo.Remove and set aside.Add onion to pan and cook till soft.Add chillies, peppers, carrot and garlic and sauté until soft.Add rice and stir to coat well.Stir in stock, wine, herbs, tomatoes and sugar.Return chicken and sausage to pan.Add chilli powder and a few drops of Tabasco and season.Bring to the boil, cover and simmer for 30 minutes.Serves 6...

There’s never been a more important time to support independent media.

From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.

For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.

Already subscribed? Sign in below.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.