Jambalaya with chicken and crab

Ingredients for 2 servings:

• 100 g rice (long grain rice)
• salt water
• 150 g chicken breast fillet(s)
• salt and pepper
• 1 tsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 2 tomatoes
• 40 g cooked ham, sliced
• 100 peas (frozen)
• 100 ml chicken broth
• 1 g saffron or turmeric
• 50 g crabs (deep-sea crabs)
• Paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 20 minutes

Creole rice dish

Cook the rice in plenty of salted water according to the package instructions. Peel and finely dice the onion and garlic. Cut the chili pepper in half, deseed, wash, and finely chop. Wash, halve, deseed, and slice the tomatoes. Finely dice the ham. Rinse the chicken breast, pat dry, and lightly season with salt and pepper. Cut the meat into cubes. Fry in 1/2 tablespoon of oil in a non-stick pan for 6-8 minutes on each side. Drain the rice. Heat the remaining oil in a large pot. Sauté the onion, garlic, and chili. Add the peas and rice. Pour in the stock. Stir in the saffron (or turmeric). Simmer for 3 minutes. Stir in the ham, chicken, crab, and saffron (or turmeric). Heat for 2-3 minutes. Season with salt, pepper, and paprika and serve.