Chicken Jubalia and Baked Bread

If feels like forever since I have made dinner! I was excited to try out a new recipe, Chicken Jambalaya. Jambalaya is a Louisiana dish and there are many variations such as shrimp Jumbalya, Cajun Jumbalya, and sea food Jambalaya. To accompany this dish, I made homemade artisan bread and served it with a salad. I also cut back on the spiciness using one tablespoon of cayenne pepper instead of two. Next time, I might also add some bacon for extra flavor.

Enjoy

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Chicken Jambalaya

Ingredients

2 Tbsp. olive oil

6 boneless chicken pieces (thigh and breast), cut into large chunky pieces

Salt and freshly ground black pepper

2 Tbsp. chopped oregano

2 tsp cayenne pepper

1 red onion, finely chopped

3 garlic cloves, finely chopped

1 green bell pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

7 oz (200g) thick slices cooked ham, coarsely chopped

3 cups hot chicken stock

6 oz (175g( long-grain rice

50z (140g) peas (shelled weight)

Small handful of cilantro, finely chopped

Directions

Heat half the oil in a large flameproof casserole dish over medium-high heat. Season the chicken pieces with salt and pepper, tossing the oregano and cayenne pepper, and then add to casserole dish ( in batches, if necessary) and cook for 6-10 minutes until golden brown, Remove and set aside.

Heat the remaining oil in the casserole dish over medium heat, add the onion, garlic, and bell peppers and cook for 5-8 minutes, stirring, until soft. Return the chicken to the casserole dish and stir in the ham, pour in the stock and bring to a boil, then reduce to simmer, season well, partially cover with the lid, and cook gently for about 40 minutes. Check occasionally that it’s not drying out and add a little hot water if needed. Stir in the rice, turning it so it absorbs all the stock, and cook for about 15 minutes or until the rice is covered adding more stock if necessary. Add the peas for the last 5 minutes.

Tastes and add seasoning, if needed and stir in the cilantro, if using, Serve with a green salad, green beans, plain yogurt or sour cream, and some crusty bread