Description

CHICKEN JAMBALAJA
Ingredients provided:
• Rice
• Chicken pieces
• Canned tomato
• Tomato puree
• Chicken stock and wine mixture
• Chili
• Spices
• Herbs
• Sausage
• Onion
• Garlic
• Carrots
Ingredients from own source:
• Salt, pepper and sugar
• Oil for frying
Equipment required:
• Large, deep frying pan with lid
• Separate pan for frying sausage
• Chopping board and sharp knife
• Small bowl and fork
Instructions:
• Put some oil in the bottom of the frying pan.
• Dice the onion and crush the garlic and add to the pan.
• Finely chop the chili and add to the pan.
• Set the pan with onion etc on a medium heat for 5 minutes, stirring occasionally.
• Add the dry rice to the pan and stir to coat all the rice grains in the oil in the pan.
• Add the chicken stock and wine to the pan.
• Season the chicken pieces with salt and pepper and place in the pan amid the rice.
• Mix the canned tomato and tomato puree in the bowl with the fork and add some sugar. Add this mixture to the pan.
• Cover the pan and let simmer on medium heat 20 minutes.
• Peel and cut the carrots into rounds and add to the pan, stirring a bit. Cook another 20 minutes.
• Slice the sausage in rounds and fry in a bit of oil in the second pan.
• Once the rice and chicken is cooked, add the sausage to the dish and serve with freshly chopped herbs.