Chicken Jambalaya-ish
A simple not too spicy dinner, I usually add Tabasco to taste at the table. I've used more veg than chicken to try and up the health factor.
A simple not too spicy dinner, I usually add Tabasco to taste at the table. I've used more veg than chicken to try and up the health factor.
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 350 grams boneless chicken breasts poached and diced
- 1 large red bell pepper chopped
- 1 medium zucchini chopped
- 1 medium carrot diced
- 1 tablespoon frozen peas
- 1 tablespoon frozen sweet corn
- 1 medium onion diced
- 2 cloves fresh garlic, peeled chopped
- 4 teaspoons cajun seasoning
- 1 can chopped tomatoes
- 200 grams white rice
- 1 pint chicken stock (hot)
- Carbohydrate 11.4754837495012 g
- Cholesterol 50.75 mg
- Fat 2.86930250049467 g
- Fiber 3.04651873968789 g
- Protein 22.2598487498636 g
- Saturated Fat 0.587134375063135 g
- Serving Size 1 1 Serving (236g)
- Sodium 76.9070624980393 mg
- Sugar 8.42896500981333 g
- Trans Fat 0.487651250005707 g
- Calories 161 calories
Step-by-step
- Poach the chicken breast, drain then chop into bite sized pieces. Set aside.
- Heat the oil in a large wok or frying pan. Sauté the onion until soft, add the garlic and fry for a further minute. Add the remaining vegetables and fry until softened and beginning to char, about 10mins. Add the tomatoes, herbs, spices, rice and stock. the
- Bring to the boil then reduce heat. Simmer for 20 minutes covered. Add the chicken and continue to cook until the rice is tender and the chicken has warmed through. Remove the bay leaves and serve.
Adding raw chicken and rice into a pan simultaneously guarantees uneven results because poultry proteins tighten long before starches fully absorb liquid. Avoiding this requires proper sequencing, specifically poaching the meat beforehand so it remains succulent while the grains simmer independently. When preparing dishes that rely heavily on pantry staples alongside fresh produce, understanding how moisture levels fluctuate will dramatically alter the final texture of the skillet.
- Poach boneless chicken breasts at a gentle simmer for 12 to 15 minutes until internal temperatures reach 165 degrees Fahrenheit, ensuring the meat stays moist before dicing.
- Dice onions, carrots, and bell peppers into uniform quarter-inch cubes so they soften simultaneously during the 10-minute sauté phase.
- Stir the white rice directly into the hot chicken stock and chopped tomatoes, then cover the pan tightly with a heavy lid to trap steam necessary for uniform grain expansion.
- Simmer the covered mixture over low heat for exactly 20 minutes without lifting the lid, allowing the starches to gelatinize without burning the bottom layer.
- Discard the bay leaves before serving because prolonged exposure to moisture makes their rigid edges bitter and unpleasant to encounter on the plate.
Fresh vegetables release significant water as they heat, whereas canned tomatoes contribute consistent acidity and liquid volume that must be accounted for in the stock measurement. Balancing these moisture sources prevents the grains from turning into a mushy porridge.
