Chicken Jambalaya-ish
A simple not too spicy dinner, I usually add Tabasco to taste at the table. I've used more veg than chicken to try and up the health factor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 350 grams boneless chicken breasts poached and diced
- 1 large red bell pepper chopped
- 1 medium zucchini chopped
- 1 medium carrot diced
- 1 tablespoon frozen peas
- 1 tablespoon frozen sweet corn
- 1 medium onion diced
- 2 cloves fresh garlic, peeled chopped
- 4 teaspoons cajun seasoning
- 1 can chopped tomatoes
- 200 grams white rice
- 1 pint chicken stock (hot)
- Carbohydrate 11.4754837495012 g
- Cholesterol 50.75 mg
- Fat 2.86930250049467 g
- Fiber 3.04651873968789 g
- Protein 22.2598487498636 g
- Saturated Fat 0.587134375063135 g
- Serving Size 1 1 Serving (236g)
- Sodium 76.9070624980393 mg
- Sugar 8.42896500981333 g
- Trans Fat 0.487651250005707 g
- Calories 161 calories
Poach the chicken breast, drain then chop into bite sized pieces. Set aside. Heat the oil in a large wok or frying pan. Sauté the onion until soft, add the garlic and fry for a further minute. Add the remaining vegetables and fry until softened and beginning to char, about 10mins. Add the tomatoes, herbs, spices, rice and stock. the Bring to the boil then reduce heat. Simmer for 20 minutes covered. Add the chicken and continue to cook until the rice is tender and the chicken has warmed through. Remove the bay leaves and serve.
