Pea and Chicken Jambalaya

Cooking time
'
Nr of servings
4
Difficulty Level
Pea and Chicken Jambalaya

Logo Thanks to Yes Peas !
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

3 
tablespoons 
rapeseed oil
1 
medium onion, peeled and diced
1 
red pepper, diced
1 
green pepper, seeded and diced
3 
cloves garlic, peeled and crushed
150 
g 
chorizo sausage, chopped into chunks
450 
g 
skinless, raw diced chicken
2 
sticks celery diced (optional)
1 
red hot chilli pepper, seeded and chopped
250 
g 
easy cook long grain rice
1 
teaspoons 
- 2 tsps chilli powder
1 
tablespoon 
turmeric
1 
tablespoon 
Cajun spice mix
500 
ml 
chicken stock or vegetable stock
250 
g 
peas
Deliciously Tender Garden Peas
Sea salt and black pepper

Method

  1. Heat the oil in a large pan and add the onion, peppers, garlic, chorizo and chicken pieces and cook for about 5 minutes.
  2. Add the chilli pepper, celery (if using) and rice and stir well. Add the chilli powder, turmeric and Cajun spices, mix well; making sure the rice is well coated with the flavours and season well with sea salt and black pepper.
  3. Add the chicken stock or water and bring to a simmer, once the rice is nearly cooked, about 20-25 minutes, add the frozen peas and mix well and cook for a further 5 minutes or until the rice and chicken are cooked.
  4. Taste for seasoning and add sea salt and black pepper and more Cajun spice, according to taste. If a little dry add more stock.

Serving tip

You can add king prawns to this dish and also chopped parsley.

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
631
22.1
5.6
8.7
3.1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.