Chicken Bacon & Prawn Jambalaya

Updated at: Wed, 16 Aug 2023 23:50:40 GMT

Step 1

Cut the chicken and bacon into bite size pieces. Peel and chop the onions. Cut the pepper into bite size pieces removing the stalk pith and seeds.

Step 2

Heat the oil in a large non stick frying pan, season the Chicken then add it to the pan and fry until cooked, then using a slotted spoon remove from the pan and set aside

Step 3

Now cook the Bacon Onions & Pepper in the same way using the juices left over from cooking the chicken. When cooked and softened remove with a slotted spoon and set aside

Step 4

Make up 850ml chicken stock, gradually add the seasoned flour to the left over cooking juices in the frying pan stirring all the time and adding stock to dissolve the flour. Once you have a smooth gravy transfer this to a large saucepan and add the remaining stock, drained chopped Tomatoes Garlic Thyme Tabasco sauce and half the Parsley

Step 5

Bring the stock to the boil and then reduce the heat to simmer. Then add back the Bacon Chicken Onion & Pepper

Step 6

Now stir in the rice, continue to stir to make sure it doesn't stick to the bottom, reduce the heat and allow to simmer until the rice becomes soft and absorbs the stock. Add additional water if you need to, but the dish is like risotto, the rice needs to absorb the stock but not become dry.

Step 7

Make sure you use defrosted but cooked prawns. Once the rice has absorbed the stock, add the prawns and turn them into the Jambalaya, continue to simmer for 5 minutes. Then turn of the heat, cover the pan and allow the dish to steam for 10 minutes, fork through before serving

Step 8

You can eat this hot or cold as a main dish or accompanied by what ever you want

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Delicious

Easy

Kid-friendly

Makes leftovers

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