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Chicken and prawn jambalaya

Saturday - December 23, 2017 11:12 am , Category : RECIPES

Ingredient:

2 tbsp extra virgin olive oil
8 chicken lovely legs
2 Primo Classic Chorizo, sliced
1 large red onion, sliced
2 celery stalks, trimmed, sliced
1 red capsicum, chopped
2 dried bay leaves
2 tbsp creole seasoning
3 cups white long-grain rice
400g can crushed tomatoes
1 litre Massel chicken style liquid stock
8 large green tiger prawns, peeled, tails intact, deveined
2 tbsp fresh flat-leaf parsley, chopped

Method:

Heat oil in a deep frying pan over medium-high heat. Add chicken. Cook, turning, for 6 to 8 minutes or until well browned all over. Transfer chicken to a heatproof plate.

Add chorizo and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add celery, capsicum and bay leaves. Cook for 2 minutes or until capsicum starts to soften. Add seasoning. Cook for 30 seconds or until fragrant. Add rice. Cook for 1 minute, stirring to coat. Add tomato and stock. Bring to a simmer. Return chicken to pan. Reduce heat to low. Cover. Simmer for 10 to 15 minutes or until rice is almost tender.

Arrange prawns over rice mixture. Cover. Cook for 5 minutes or until rice is tender and chicken and prawns are cooked through. Remove from heat. Stand, covered, for 5 minutes. Remove and discard bay leaves. Serve sprinkled with parsley.
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