Jambalaya with spicy chicken

mains chicken

Jambalaya is a spicy Creole rice dish from the southern United States. The dish looks a bit like paella, and this is also where the dish has its origin according to some. Prepare for an explosion of taste, with a little bite.

Serves: 2

Ingredients

  • 200g chicken thigh fillet

  • 50g diced bacon

  • 600ml vegetable stock

  • 1 red onion

  • 1 orange bell pepper

  • 200g green beans

  • 1 clove of garlic

  • 50g double concentrated tomato paste

  • 170g long grain rice

  • 2 tbsp vegetable (sunflower) oil

  • 1 tsp white wine vinegar

  • 1 tsp sambal

  • 3 tsp paprika

  • 1 tsp cumin powder

  • 1 tsp ground cinnamon

  • 1 tsp ketumbar (coriander seeds)

  • pepper and salt

Directions

  • Dice the red onion and finely chop the garlic. Cut the bell pepper into cubes. Remove the stem from the breen beans and cut into 3 equal pieces.

  • Heat half of the vegetable oil in a wok or skillet with lid and fry the onion, garlic, paprika, cumin powder, ketumbar and cinnamon for 1 minute on medium-high heat.

  • Add the beans, bell pepper and tomato paste and stir-fry for 3 minutes.

  • Add the rice, vegetable stock and white wine vinegar and bring to a boil. Lower the heat to medium-low, put the lid on and boil the rice for 17-20 minutes, or until the rice is cooked. Stir constantly to prevent sticking to the pan.

  • Meanwhile, heat the rest of the vegetable oil in a fryingpan on medium-high heat. Fry the bacon and chicken thigh for 5-7 minutes. Add the sambal halfway.

  • Mix half of the bacon and chicken with the rice.

  • Divide the rice across the plates, add the rest of the chicken and bacon.