123 Jam­bal­aya

Australian Women’s Weekly NZ - - CONTENTS -


2 ta­ble­spoons ex­tra vir­gin olive oil 3 stalks (300g) cel­ery, halved length­ways, cut into 1cm pieces 2 medium (400g) red cap­sicums, cut into 1cm pieces 2 medium (300g) onions, chopped 3 cloves gar­lic, chopped 2 jalapeño chill­ies or long green chill­ies, seeded, chopped 2 (250g) chorizo sausages, sliced 2 (350g) chicken thigh fil­lets, cut into thin strips 1½ cups (300g) ar­bo­rio rice 1 ta­ble­spoon smoked paprika 1 tea­spoon ground chilli 1 litre (4 cups) chicken stock 400g can crushed toma­toes 2 cups (500ml) water, ap­prox­i­mately 2 spring onions, sliced thinly lemon wedges and baguette, to serve 1 Heat oil in a large non-stick fry­ing pan over medium-high heat. Cook the cel­ery, cap­sicum, onion, gar­lic and chopped chilli, stir­ring, for about 5 min­utes or un­til soft and fra­grant. Re­move to a bowl. 2 Add the chorizo to the hot pan; cook for about 2 min­utes or un­til some fat ren­ders out and it starts to be­come golden. Add the chicken and stir for about 3 min­utes or un­til the chicken has some browned bits. The chicken does not need to be cooked through at this point, as it will sim­mer in the sauce. 3 Re­turn cel­ery mix­ture to the pan and add the rice. Cook, stir­ring, for 2 min­utes, then add paprika and ground chilli; stir un­til fra­grant. Add stock and toma­toes. Bring to the boil, then re­duce heat; al­low to sim­mer for about 20 min­utes or un­til the rice is just ten­der, adding water as needed. Sea­son to taste. 4 Scat­ter with spring onion and serve in the pan with lemon wedges and­slices of baguette.

Not suit­able to freeze or mi­crowave.


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