Chicken and Rice Almost Jambalaya
2 tbsp vegetable oil
6 skinless, boned chicken thighs, cubed
½ tspn each of paprika, dried oregano, dried thyme, cayenne & ground cumin
freshly ground salt
1 large onion, chopped
1 medium carrot, diced
2 celery stalks, diced
1 large red capsicum, diced
2 garlic cloves, crushed
750 gm Basmati rice
1 chicken stock cube, crumbled
2 spring (green) onions, sliced on the diagonal
6 skinless, boned chicken thighs, cubed
½ tspn each of paprika, dried oregano, dried thyme, cayenne & ground cumin
freshly ground salt
1 large onion, chopped
1 medium carrot, diced
2 celery stalks, diced
1 large red capsicum, diced
2 garlic cloves, crushed
750 gm Basmati rice
1 chicken stock cube, crumbled
2 spring (green) onions, sliced on the diagonal
Heat oil in a heavy-bottomed large pot and seal chicken for a few minutes. Add dried spices and salt, and toss for 1-2 minutes, until slightly toasted. Then add onion, carrot, celery, capsicum and garlic. Then add rice, mix well and add stock cube and 2 litres water. Bring to the boil, cover, turn heat down and gently simmer for 20-30 mins until rice is tender, without stirring. Spoon rice into individual bowls and garnish with spring onion.