Jambalaya with chicken and Cajun spices
An easy dish with rice cooked in diced tomatoes. Because the chorizo, chicken, and spices cook along with it, the jambalaya is full of flavor.
This rice dish is filled with delicious ingredients that are cooked together, intensifying the flavors. This also makes the dish easy to prepare. The chorizo, chicken, and World Spice Blend - Cajun give this dish extra flavor.
Preparation
Peel and finely chop the onion and garlic cloves. Halve the bell peppers, remove the seeds, and dice them. Cut the chicken into 3x3 cm cubes and the chorizo into half-moons. Drain the corn.
Heat the oil and butter in a pan, fry the chicken for 5 minutes until crispy, then remove from the pan. Add the onion and garlic and sauté until translucent. Add the chorizo, bell pepper, and World Spice Blend - Cajun. Cook for 5 minutes. Add the chicken, rice, corn, diced tomatoes, and stock. Cover and simmer for 20 minutes over low heat.
Fill a bowl with cold water. Refrigerate until ready to use, or add ice cubes. Using a sharp knife, thinly slice the scallions lengthwise and add them to the cold water. This will create curls. Remove from the water and drain.
Serve the Jambalaya with the curled spring onions.
Ingredients
- 1 ui
- 2 tenen knoflook
- 2 rode paprika’s
- 400 g kipdijfilet
- 200 g chorizo worst
- 150 g mais uit blik
- 1 el olijfolie
- 10 g roomboter, ongezouten
- 2 el World Spice Blend - Cajun
- 300 g basmatirijst
- 600 g tomatenblokjes
- 1 blok kippenbouillon
- 1 stengel bosui
