Chicken Jambalaya
2 t oil
2 stalks celery, chopped
2 green capsicums, diced
2 garlic
1 onion, chopped
450g chicken, cubed
2 t thyme
2 t oregano
1 t chili powder
¼ t cayenne pepper
500ml chicken stock
2 cans tomatoes
1 can red kidney beans, drained and rinsed
170g rice
1 bay leaf
6g chopped fresh flat leaf parsley
2 stalks celery, chopped
2 green capsicums, diced
2 garlic
1 onion, chopped
450g chicken, cubed
2 t thyme
2 t oregano
1 t chili powder
¼ t cayenne pepper
500ml chicken stock
2 cans tomatoes
1 can red kidney beans, drained and rinsed
170g rice
1 bay leaf
6g chopped fresh flat leaf parsley
Heat oil and cook celery, garlic, onion 5 mins. Add chicken, thyme, oregano, chili, cayenne 5 mins. Add stock, capsicum, tomatoes, beans, rice, bay leaf. Bring to boil then reduce heat and simmer, covered, 20 mins or until rice cooked. Remove bay leaf and add parsley.