Written by Hayley in Gluten Free

For me, I used to think of jabalalaya as a treat meal with piles of white rice and tonnes of chorizo, so I decided to make a version suitable for mid-week or ‘trying to be good’ days. I don’t use chorizo in this recipe (which surprisingly I don’t miss too much) and have replaced it with some paprika instead and have used brown rice which gives you that nice crunch.


Serves 4

1 onion
1 clove of garlic
1 tsp smoked paprika
3 tsp cajun spice
4 chicken breasts
1 jar of red peppers
250g brown rice
350ml chicken stock
1 tin of chopped tomatoes


  1. Chop the onion and garlic finely. Heat a glug of oil in a casserole pot or heavy based pan and add the onion and garlic and stir around until they turn translucent. Add the paprika and cajun spice and stir.
  2.  Cut the chicken into pieces and add to the pot, stirring occasionally until the chicken is cooked.
  3. Cut the peppers into small pieces and add these to the pot and stir in.
  4. Add the rice, chopped tomatoes and stock to the pot, bring to the boil then allow to simmer for 45 minutes or until the rice is cooked.

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