- Serves 5
- Syns per serving FREE
- Difficulty Easy peasy
- Time 30 minutes
- 5 x chicken breasts (cut into chunks)
- 1 x Onion (chopped finely)
- 3 x tsps of Very Lazy Garlic (or 3 cloves of garlic)
- 350g of long grain rice
- 1 x jar of Roasted red peppers in brine
- 2 x chicken stock cubes with 1 litre of water
- 1 x tsps of paprika
- 1 quater of a tsp of tabasco sauce
- 4 x tbsps of tomato puree
- 300g of mixed frozen veg
- Salt & pepper to season
Chicken jambalaya or jimbo jambo chicken as my partner calls it (and personally I prefer saying) was a dish taken from one of our Slimming World recipe books. Immediately it was very appealing to us due to it being very simple to prepare and make.
There are a couple of ingredients in there that you wouldn’t neccessarily have in your cupboard as standard such as tobasco sauce and things you wouldn’t immediately know where to get such as a roasted red pepper in brine. We did think about substituting it for fresh raw peppers but decided to follow the recipe to the letter and see how it tasted.
- Spray a large pan with frylight and place over a high heat.
- Add the onion, garlic and chicken and fry for 5 minutes.
- Add the rest of the ingredients and stir well, bring to the boil and cover.
- Allow to simmer gently for 15-20 minutes.
- Make sure all of the stock has almost been absorbed and the rice is tender, then serve!
Mixed reviews on this one, I really liked it as it had a nice smoky flavour but that same smoky flavour was what my mum disliked (even though she was responsible for adding the tabasco sauce, which we suspect was the main culprit of this flavour). The texture of the roasted red peppers was nice too, much softer than fresh peppers and added flavour.
I think that I probably would make chicken jambalaya again as it’s a very light dish and because it was so simple to make, but next time I won’t be leaving my mother responsible for adding the spicy sauce!