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Jerk Creole Jambalaya
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Jerk Creole Jambalaya

Jerk Creole Jambalaya
PREP TIME: 2 hrs
COOKING TIME: 45 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

Ingredients...

750g Chicken Thighs

60g Street Food Chef Jamaican Jerk Style Seasoning

400g Chorizo, Sliced Or Diced

200g Onion, Diced

200g Red Pepper, Sliced

100g Celery, Diced

1kg Basmati Rice

400g Tin Chopped Tomatoes

1 Liter Essential Cuisine Chicken Stock, Made To Pack Instructions

200g Rocket

150ml Sweet Chilli Sauce

30g Chopped Chives

Method...

  1. Marinade the chicken thighs in half the Street Food Chef Jamaican Jerk Style seasoning. Leave to marinade for 1 hour. Bake at 180C for 25 minutes or until cooked through
  2. Fry the celery, onion, pepper and chorizo in a little oil until the vegetables are soft and the chorizo is starting to crisp
  3. Add the rice and fry for 30 seconds to absorb the chorizo oil. Add the tomatoes and half the Essential Cuisine Chicken Stock and bake for 40 minutes or until the rice is soft. Add more liquid as needed during cooking
  4. Serve in a bowl with the sliced chicken on top.
  5. Garnish with the rocket, chives and a drizzle of the sweet chilli sauce
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