John Myers
Ingredients for 4 servings:
- 150 g chicken breast fillet(s)
- e.g. salt and pepper
- e.g. chili flakes
- e.g. paprika powder
- 150 g chorizo in one piece
- 1 onion(s)
- 2 garlic cloves
- 1 bell pepper(s), red
- 1 bunch of spring onions
- 2 tbsp rapeseed oil
- 1 tbsp butter
- 1 bay leaf
- e.g. dried oregano
- n. B. Thyme, dried
- 2 tbsp tomato paste
- 2 tomatoes
- 650 ml chicken broth
- 250 g long grain rice
- ½ bunch parsley, flat
- ½ lemon(s), juice
- 16 shelled shrimp, deveined
Instructions
Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours
Cut the chicken breast fillet into 3 cm pieces. Season with salt, pepper, chili, and paprika. Marinate while chilled. Cut the chorizo into pieces. Peel and finely dice the onions and garlic. Halve, trim, and dice the bell pepper. Slice the spring onions into rings. Chop the parsley. Heat the oil in a roasting pan. Fry the sausage for about 5 minutes and then remove. Melt the butter in the frying fat. Sauté the onion and garlic. Add the bell pepper and spring onions and fry briefly. Add the bay leaf, oregano, thyme, and tomato paste, and sauté briefly. Dice the tomatoes and stir in the broth. Bring to a boil. Stir in the rice. Add the sausage and fillet back in. Cover and simmer for about 20 minutes. Remove the lid. Stir in the parsley, lemon juice, and shrimp. Remove the pan from the heat. Let the jambalaya simmer for about 15 minutes with the lid closed.
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