Chicken Chipolata and Prawn Jambalaya
found in Mains - Meat Dishes
6 SPs | Nut Free | Gluten Free | Dairy Free |
Prep: 20 minutes
Cook: 50 minutes
Difficulty:
Challenging
This cajun inspired rice dish is the perfect bowl food for nights spent in front of the telly.
Ingredients
- 1 calorie controlled cooking spray
- 340g chipolatas
- 2 onions, finely diced
- 3 peppers, pointed, deseeded and roughly chopped
- 4 garlic cloves, crushed
- 2 tsp oregano
- 3 tsp smoked paprika
- 1⁄4 tsp cayenne pepper
- 350g paella rice
- 1000ml chicken stock
- 800g chopped tomatoes (tinned)
- 3 thyme sprigs
- 450g king prawns (raw), peeled and deveined
- 200g peas (frozen)
- 4 tbsp parsley
- 4 tbsp lemon juice
Directions
1
Mist a large nonstick frying pan with cooking spray and cook the chipolatas over a medium-high heat for 8-10 minutes, turning occasionally. Set aside on a plate, then cut into thick slices on the diagonal.
2
Mist a large nonstick pan with cooking spray, add the onions, peppers and 2 tablespoons water and cook, covered, for 5 minutes over a medium heat. Stir, then cook, uncovered, for a further 5 minutes, until softened and just starting to colour.
3
Add the garlic, oregano and spices and cook, stirring, for 1-2 minutes. Stir in the rice so it is well coated, then pour in the stock, tomatoes and thyme. Season well, bring to a simmer and cook, covered, for 20 minutes, stirring once or twice. Stir the chipolatas through the jambalaya, along with the prawns and peaces. Leave to cook, covered, for 5-7 minutes or until the rice, peas and prawns are cooked through, the chipolatas are piping hot and the liquid has been absorbed.
4
Remove and discard the thyme sprigs, then season to taste and stir through the parsley and lemon juice.
5
Divide the Jambalaya between 8 bowls, then scatter over a little extra parsley. Serve with lemon wedges.