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.
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
- 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.
- Cut the chicken into pieces and add to the pot, stirring occasionally until the chicken is cooked.
- Cut the peppers into small pieces and add these to the pot and stir in.
- 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.