Chicken and Sausage Jambalaya
Well, hello delicious. Like a paella, yet not a paella, this is perfect spicy fare that feeds an army if you are so inclined. Freeze leftovers, whatever leftovers are. Watch out, Creole could be my new thing.
This appears in my most recent best seller, go get Tenina's America here! You know you want to!
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- 2 red onions, peeled and halved
- 3 green chillies
- 3 cloves garlic
- 200 Grams pancetta, diced
- 200 Grams chorizo, sliced
- 200 Grams ham, diced
- 500 Grams beef broth
- 2 x 400g Tins diced tomatoes
- 2 stalks celery, sliced
- 2 bay leaves
- Few sprigs fresh thyme
- Pinches pink salt flakes BUY
- 2 Teaspoons smoked paprika
- 1 Cup long-grain rice
- 1 Kilo chicken thigh fillets, cut into large pieces
- 1 red capsicum, diced
- 1 green capsicum, diced
- Handfuls Italian parsley, to serve
- 5–6 spring onions, sliced, to serve
- Sour cream, to serve (optional)
Preheat oven to 170°C.
Place onions, 2 of the green chillies and the garlic into the Thermomix bowl and chop 4 seconds/ speed 5.
Add pancetta and chorizo and sauté 6 minutes/ Varoma/Reverse/speed 1/MC off.
Add ham, broth, tomatoes, celery, bay leaves, thyme, salt and paprika, and cook for 8 minutes/100°C/Reverse/speed 1.
Place rice and chicken into a large oven-proof casserole dish or Dutch oven with lid.
Pour cooked sauce over the top and add the diced capsicum. Cover and cook for 30 minutes. Increase temperature to 180°C and cook further 30 minutes.
Remove lid and cook 15 minutes.
Serve hot with plenty of chopped parsley, spring onions, and the remaining chilli, sliced thinly. Sour cream is not traditional, but does work really well with this dish.
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