Jambalaya with chicken and vegetables

Ingredients for 5 servings:

• 500 g chicken fillet(s), diced
• 2 red bell peppers, cut into bite-sized pieces
• 500 g diced tomatoes (alternatively chopped canned tomatoes)
• 2 medium-sized onions, roughly diced
• 3 cloves garlic, finely sliced
• 3 stalk(s) celery, diced
• Oil, for frying
• 1 tsp pepper, freshly ground
• ½ tsp cayenne pepper
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 750 ml chicken broth
• 600 g rice (long grain rice)
• e.g. Tabasco
• e.g. chili pepper(s), cut into fine rings
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cajun cuisine, rice dish with chicken and vegetables

Brown the meat in a little oil, do not brown, and remove from the pan. Sauté the onions, then briefly saute the bell peppers, celery, and garlic. If you like it spicy, add some finely chopped chili. Add the tomatoes and bring to a boil. Add the meat, salt, and spices, and mix well. Pour in the broth, stir in the rice, and bring to a boil. Reduce heat to low until cooked through. Season with salt and serve. If you like it spicy, add Tabasco to taste. Jambalaya comes in many variations and can be easily modified, e.g., with shrimp, pork, or chorizo. It shouldn’t be too dry; adjust the spiciness to your personal taste. This serves 4-6 people, depending on your appetite. Suitable drinks include beer or iced tea.