Chicken jambalaya

serves 4

preparation time:
15 minutes

cooking time:
50 minutes

ingredients

1 tbsp olive oil
1 large onion, chopped
1 green pepper
1 stick celery, thinly sliced
2 cloves garlic, chopped
1 tsp cayenne pepper
400g can The Co-operative chopped tomatoes with herbs
200g The Co-operative long-grain rice
1 litre hot vegetable stock
100g pack The Co-operative British smoked maple ham, cut in strips
2 tbsp chopped parsley, to garnish
The Co-operative Healthy Living Elmwood Chicken Breast Fillets 600g

method

You can adjust this recipe according to what you have in the fridge – prawns, cooked sausage and leftover cooked vegetables all work well.

Heat the oil in a frying pan and add the onion, pepper and celery.

Cook for 5 minutes, stirring occasionally, until soft and starting to brown. Add the garlic and cook for another 2 minutes.

Roll the chicken pieces in the pepper and then add to the pan, cooking for 5 minutes, turning regularly until brown.

Add the tomatoes, rice and stock, and bring to the boil. Cover, reduce the heat and cook for 30–40 minutes, stirring regularly until all the liquid has been absorbed and the rice is cooked. If the rice is still crunchy towards the end, add more stock or water and test again after 5 minutes.

Stir in the ham, season and garnish with parsley.

top tip

Vegetarian option: replace ther chicken and ham with 312g pack frozen Quorn fillets, chopped, and rolled in the cayenne with the tomatoes. Then stir in half a 180g pack of Quorn wafer thin ham.