North American Chicken Jambalaya Recipe
Chicken Jambalaya always brings to mind the Carpenters song; Jambalaya (On the Bayou) Not a Carpenters song but a dish traditionally made in one pot, with meats and vegetables. It is completed by adding stock and rice. Looking at various recipes in more detail, this strikes me now as a typical left-over dish. Cooking up what you have around at the time.
- 1 x 2kg (4 lb) chicken, parson’s nose removed
- A few bay leaves
- 1 onion, unpeeled, chopped into quarters
- About 200 g from one or more of the following cooked meats:
- * Cooked ham
- * 1 chorizo sausage, peeled and roughly chopped
- * Sliced, cooked belly pork
- * Roughly sliced bacon, could be uncooked if thin enough
- 40 g (1 ½ oz) butter, ghee or olive oil
- 4 to 7 cloves garlic, peeled and crushed
- 6 spring onions, chopped on the diagonal
- 2 sticks of celery, ‘strings’ removed with a mandoline and chopped into moons
- 3 or 4 sweet bell peppers, any colour, deseeded and chopped
- 3 teaspoons paprika powder
- ½ teaspoon dried oregano or dried mixed herbs
- 2 tablespoons fresh basil leaves, chopped, if available
- 1 large can plum tomatoes, chopped
- 500ml to 600 ml of the water the chicken was boiled in
- 1 tablespoon Worcester sauce
- Chillies, chilli sauce or chilli powder to add warmth, not heat.
- * I used: 1 teaspoon chilli guajillo (powder), 2 teaspoons pasilla chilli (diced), 1/2 teaspoon chipotle chillies (diced)
- * Suggested alternative if using sauce: 1 to 2 tablespoons Louisiana hot pepper sauce (or to taste)
- sea salt and freshly ground black pepper
- 400 g (14 oz) basmati rice (long grain rice)
- Finely chopped parsley
- Remove any giblets, cut off and discard the Parson’s nose.
- Wash the chicken under cold running water, inside and out
- Place the chicken in a large pot and pour over just enough boiling water to cover
- Add the onion and the bay leaf and boil for about 1 hour or until tender
- Set the chicken to one side, reserve the stock and discard the bay leaf and onion quarters
- Once chicken has cooled discard skin and bone
- Heat the butter in a large pan and fry the garlic for a few minutes
- Add the ham, spring onions, celery and pepper and sautee for 5 minutes
- Rinse rice under cold running water for a few minutes until the water runs clear
- Add the rice and stir-fry for a minute so the grains are coated by the oil
- Add the stock (about 500 ml to start), tomatoes, spices, Worcester sauce, hot pepper sauce, salt and pepper and chicken
- Stir well, cover and simmer on a very low hob until the liquid has gone and the rice is cooked. Add a little more water if it dries out before the rice is done.
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