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Easy Peasy One Pot Dishes

Jambalaya

delicious jambalaya

Easy peasy :   ★ ☆    
Economic :   ★ ★    
Can freeze :   ☆ ☆    
Healthy :   ★ ★    
Spicey :   ★ ☆    

4 Servings

Preparation time approx 15 minutes

Cooking time approx 50 minutes

SUMMARY

My take on this spicey Cajun classic - you won't be disappointed.

This really is a one pot dish, and lends itself to large informal parties, (bonfires, etc) - just scale up the quantities.

A cast iron pot is really ideal for this style of cooking. Don't worry if you haven't got one as you can start off with a wok or large frying pan, and transfer to a casserole dish for cooking in the oven.

 

thumbnail for Jambalaya video link
Click to watch video

SUMMARY

My take on this spicey Cajun classic - you won't be disappointed.

This really is a one pot dish, and lends itself to large informal parties, (bonfires, etc) - just scale up the quantities.

A cast iron pot is really ideal for this style of cooking. Don't worry if you haven't got one as you can start off with a wok or large frying pan, and transfer to a casserole dish for cooking in the oven.

 

thumbnail for Jambalaya video link
Click to watch video

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INGREDIENTS

  • 4 large Chicken thighs (skinned & boned)
  • 570ml Water
  • 250g Rice (dry weight)
  • 200g Chorizo sausage
  • 2 x Peppers (1 red, 1 yellow)
  • 2 x sticks Celery
  • 1 x Onion (large)
  • 2 x Chicken stock cubes
  • 3 x TBS Tomato puree
  • 2 x tsp Paprika
  • 2 x cloves Garlic
  • 2 x tsp Cayenne Pepper
  • 2 x tsp Italian Herbs
  • 1.5 x tsp Salt
  • 1 x tsp Cummin powder
  • 1 x tsp Black pepper (freshly ground)

 

METHOD

    Preparation:

  1. Weigh 250g long grain rice (dry weight). Wash the rice in cold water and drain.

  2. Cut the chicken thighs into tablespoon size pieces.

  3. Cut the chorizo into discs (about 5mm thick).

  4. Cut the celery sticks (about 7 or 8 mm thick pieces). Chop the onion into about 10mm squares. Chop the peppers into about 10mm squares. (Keep the peppers separate from the other vegetables). Chop and crush the garlic.

  5. Prepare the spices and the chicken stock cubes. (Keep the salt and cummin seperate).

  6. Cooking:

  7. Set oven to 180 degrees centigrade (170 fan, Gas Mark 4)

  8. Put 2 TBS rapeseed oil in robust pot and heat on the hob: I use a cast iron pot. (If you haven’t got a suitable pot, start with a wok on the hob and then use a casserole dish at the later stage – I’ll advise when). Fry the chicken pieces for 4 or 5 minutes.

  9. Add the chorizo and fry for 2 minutes. The chorizo will start to release oils and colour.

  10. Add the garlic, celery and onion to the pot.

  11. Add the spices excluding the salt and cummin.

  12. Add the rice and stir, add the tomato puree and stir - make sure the rice is thoroughly mixed with the oils and spices.

  13. Add the peppers and give a gentle stir.

  14. Add 570ml boiling water (this should cover all the ingredients by about 1cm). Keep the heat on until everything is boiling. Taste the stock and decide how much salt to add. Add the salt (if any) and the cummin and stir.

  15. Put the lid on the pot and place in the centre of the oven (If you’ve been using a wok, you now want to transfer everything to a pre-warmed casserole dish).

  16. Leave in the oven for 40 minutes.

  17. Serve garnished with chopped parsley, and with a wedge of lemon.

 

METHOD

    Preparation:

  1. Weigh 250g long grain rice (dry weight). Wash the rice in cold water and drain.

  2. Cut the chicken thighs into tablespoon size pieces.

  3. Cut the chorizo into discs (about 5mm thick).

  4. Cut the celery sticks (about 7 or 8 mm thick pieces). Chop the onion into about 10mm squares. Chop the peppers into about 10mm squares. (Keep the peppers separate from the other vegetables). Chop and crush the garlic.

  5. Prepare the spices and the chicken stock cubes. (Keep the salt and cummin seperate).

  6. Cooking:

  7. Set oven to 180 degrees centigrade (170 fan, Gas Mark 4)

  8. Put 2 TBS rapeseed oil in robust pot and heat on the hob: I use a cast iron pot. (If you haven’t got a suitable pot, start with a wok on the hob and then use a casserole dish at the later stage – I’ll advise when). Fry the chicken pieces for 4 or 5 minutes.

  9. Add the chorizo and fry for 2 minutes. The chorizo will start to release oils and colour.

  10. Add the garlic, celery and onion to the pot.

  11. Add the spices excluding the salt and cummin.

  12. Add the rice and stir, add the tomato puree and stir - make sure the rice is thoroughly mixed with the oils and spices.

  13. Add the peppers and give a gentle stir.

  14. Add 570ml boiling water (this should cover all the ingredients by about 1cm). Keep the heat on until everything is boiling. Taste the stock and decide how much salt to add. Add the salt (if any) and the cummin and stir.

  15. Put the lid on the pot and place in the centre of the oven (If you’ve been using a wok, you now want to transfer everything to a pre-warmed casserole dish).

  16. Leave in the oven for 40 minutes.

  17. Serve garnished with chopped parsley, and with a wedge of lemon.

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