Jambalaya

Ingredients for 2 servings:

• 125 g rice
• 3 tbsp oil
• 500 ml broth
• 250 g chicken breast fillet(s), diced
• 100 g cooked ham, diced
• 150 g crab
• 1 onion(s), finely diced
• 1 green bell pepper(s), cut into fine strips
• 1 tomato(s), quartered
• 125 ml white wine
• n. B. herbs, fresh, chopped
• chili powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Heat 1 tablespoon of oil in a non-stick pan. Sauté the rice until translucent. Pour in the stock and let the rice swell on the lowest heat for about 15 minutes. In another pan, heat 1 tablespoon of oil, add the chicken cubes and fry them. Add the diced ham and crab and fry briefly. Then add the mixture to the cooked rice in the pan. Heat another 1 tablespoon of oil in the now empty pan. Lightly fry the diced onion and strips of bell pepper in the hot oil. Add the tomato quarters and pour in the white wine. Now add the vegetable mixture to the rice pan and mix everything together carefully. Season with pepper, salt and chili powder. Just before serving, add the herbs of your choice.