Chicken and Prawn Jambalaya

Name: Chicken and Prawn Jambalaya
Yield: Serves 4–6
Ingredients: 1 large green capsicum (pepper), cubed; 2 bay leaves; 400 g (14 oz) tin chopped tomatoes; 4 garlic cloves, crushed; 2 teaspoons thyme; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into quarters; 2 tablespoons oil; 250 g (9 oz) chorizo, cut into 1 cm (½ inch) slices; 1 large onion, chopped; 2 celery stalks, sliced; ½ teaspoon dried oregano; ¾ teaspoon dried thyme; ¾ teaspoon onion powder; ¾ teaspoon garlic powder; ¼ teaspoon cayenne pepper; ½ teaspoon ground white pepper; 1 teaspoon paprika; ¼ teaspoon Tabasco sauce; 200 g (7 oz/1 cup) long-grain rice; 450 g (1 lb) raw prawns (shrimp), peeled and deveined; 875 ml (30 fl oz/3½ cups) hot chicken stock; 5 spring onions (scallions), thinly sliced; 3 tablespoons chopped parsley

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

½ teaspoon dried oregano
¾ teaspoon dried thyme
¾ teaspoon

Main course
Gluten-free
Spicy

Method

Combine the oregano, thyme, garlic powder, onion powder, paprika, white pepper, cayenne, ¾ teaspoon salt and ½ teaspoon black pepper in a bowl. Add the chicken and