Chicken Jambalaya – stressed out mum style

 

 

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Wednesday night is swimming night. I hate it with a passion. But then it’s a life skill they need to learn and is non-negotiable. We don’t get home until 6pm and with three starving swimmers in tow I need to have something prepared and ready to wack on the table.

Its normally jacket potato station. But I’m still in post-holiday mode and have next to nothing in the fridge and cupboards. The thought of dragging them all out to the shops was just too much though so I resolved to do the best I could and possibly admit beans on toast defeat.

But there lurking in the back of the fridge, was chicken! Manna from heaven.

I always have rice and tins of tomato (except today, when I had to borrow one from a neighbour) and there were some mixed peppers I chopped and frozen when they looked slightly depressed last week.

A light bulb went on in my head and Jambalaya happened.

So here it is. The way I cook is pretty haphazard. I only follow recipes to a point, I can never be bothered waiting for things to soften/sweat/brown properly and I generally just guess measurements. Who has time to be Delia these days anyway?

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Buckwheat avalanche – the perils of last minute rush cooking!

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Chicken Jambalaya

1-2 chicken breasts, diced

3 Spring onions

1 yellow pepper

1 green pepper

2 cloves garlic

oil (for cooking)

Cajun seasoning (1tbsp each ground cumin/coriander/paprika, 2tsp oregano, black pepper, pinch of salt)

250g brown (or any other) rice

1 tin chopped toms

800 ml chicken stock

handful frozen peas

handful frozen sweetcorn

handful chopped parsley

Method

  1. Heat the oven to 150 degrees.
  2. In a large pan, that can also go in the oven, soften the peppers and onion in the oil for as long as you can be bothered.
  3. Toss in the chicken and garlic and cook until the chicken is starting to brown
  4. Meanwhile mix together the Cajun seasoning.
  5. Once browned, add the seasoning, tinned toms and chicken stock.
  6. Stir, clamp on lid and put in the oven for two hours and until rice is cooked and liquid absorbed.
  7. Remove from oven, throw in peas, sweetcorn and parsley. Stir. Put lid back on and leave for 5 minutes before serving.

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As you can see, this Jambalaya was not born out of precision or exact method or measurement, nor I suspect is it wholly authentic, but was damn tasty, ready to serve when we got home and filled five rumbling tums without complaint.

 

Mr and Mrs T Plus Three

 

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