Name of Recipe: Chicken jambalaya
Number of People: 3-4
Ingredients:1 x 1.3kg chicken, parson's nose removed
1 small onion, cut into quarters
1 bay leaf
Garlic, to taste, peeled
30g butter, ghee or olive oil
100g cooked bacon
4 spring onions, chopped on the diagonal
2 sticks of celery, chopped into half-moons
2 sweet peppers, any colour, deseeded and chopped
200g basmati rice
2 teaspoons paprika powder
½ teaspoon dried oregano or dried mixed herbs
2 tablespoons fresh basil leaves, chopped, if available
1 400g tin plum tomatoes, chopped
1 tablespoon Worcester sauce
Chillies, chilli sauce or chilli powder - I used 1 teaspoon extra hot chilli powder and 1 tablespoon Nando's Piri-Piri sauce
Parsley, chopped (optional)
Preparation:Fill the
with 1.2kg water and add the onion and bay leaf.
Place the chicken in the Varoma basket
30 minutes / Temp. Varoma / Speed 2.
Turn chicken over and continue cooking for another 30 minutes.
Check for done-ness and cook for longer if necessary.
Remove the basket and allow to cool, reserving the steaming water and discarding the onion and bay leaf.
Remove the meat from the bones.
Add the garlic to the
and chop
5 seconds / Speed 5 then scrape down the inside of
.
Add the butter or oil, bacon, spring onions, celery and pepper and sautée
10 minutes / Temp. Varoma / Speed 1 / MC off.
Add the rice and cook for
1 minute / Temp. Varoma / Speed 1 / MC off.
Add the tomatoes, spices, herbs, Worcester sauce, hot pepper sauce and chicken.
Fill
with the reserved steaming water until you reach the 2 litre mark.
Cook
15 minutes / 90° / Speed 
/ 
or until the liquid has gone and the rice is cooked - it may help to remove the MC for part of the cooking time.
Add a little more water if it dries out before the rice is done.
Serve and garnish with the finely chopped parsley if desired.
Origin: Adapted for Thermomix from a
Cookipedia recipe.
members' commentsmcmich - Thank you Julia for this great recipe. Cooked it for dinner and it is just delicious. Used cooked chicken. It may be best to cook the rice first and then add the cooked chicken in the last few minutes to warm through as mine went a tad mushy. Tasted wonderful though.
JD - I had this underway when DH told me he didn't want much for tea so I was not surprised when he only ate half a bowlful. He said it was OK but I think when he is hungry he may enjoy it a little more. It is a taste that grows on you, is very much like a risotto and we have heaps left over. 3-4 serves, not in this house - 6 at least, maybe even more. Using cooked chicken absolutely works, just add it at the end and it will warm through. I used caramelised garlic paste and added a tblspn chicken stock powder (both recipes from For Food's Sake) when I added the water. Thanks JB, a nice easy one.
CarolineW - This was a hit with the whole family tonight. Thanks for sharing the recipe with us.
