Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon cumin seed; 1 teaspoon white mustard seeds; 2 teaspoons paprika; 1 teaspoon chili powder (more or less to your taste); 1 teaspoon dried oregano; 2 teaspoons dried thyme; 1 pinch salt; 8 ounces chicken breasts, cubed; 4 -5 ounces chorizo sausage, cut into chunks; 1 red pepper, diced; 1 yellow pepper, diced; 1 onion, finely diced; 2 garlic cloves, crushed; 9 ounces long grain rice; 1 (400 g) can chopped tomatoes; 500 ml chicken stock

Servings: persons

1 teaspoon black peppercorns
1 teaspoon cumin seed
1 teaspoon white mustard seeds
2 teaspoons paprika
1 teaspoon chili powder (more or less to your taste)
1 teaspoon dried oregano
2 teaspoons dried thyme
1 pinch salt
8 ounces chicken breasts, cubed
4 -5 ounces chorizo sausage, cut into chunks
1 red pepper, diced
1 yellow pepper, diced
1 onion, finely diced
2 garlic cloves, crushed
9 ounces long grain rice
1 (400 g) can chopped tomatoes
500 ml chicken stock

1
["In a small frypan, ""dry fry"" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to ""pop"".", "Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly.", "Set aside.", "Heat a large, heavy base fry pan over low heat.", "Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned.", "Add the onion and garlic and cook until softened.", "Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.", "Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed."]

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon black peppercorns, 1 teaspoon cumin seed, 1 teaspoon white mustard seeds, 2 teaspoons paprika, and more.

Yes, Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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