When Jon and I first met, we did a lot of travelling through Eastern Europe. We tried to save money by staying in hostels with kitchens. That way we could pick up some groceries and whip up a cheap dinner (to balance off all the dinners out). Chicken Jambalaya was a common dinner choice because it is so easy to whip up and packs a lot of flavour for little cost and little prep. All you need really are some spices, onion and garlic, chicken, turkey sausage, some peppers, rice and can of tomatoes! The rest is just us jazzing it up. Hearty and healthy, this dinner is an easy one for a busy household.
Cajun Chicken Jambalaya (serves 8):
900g of boneless skinless chicken breast cut into cubes
250g Brandt Turkey Kolbassa cut into half circle slices
14 oz can of chopped tomatoes
1 tbsp tomato paste
1 cup red onion, chopped
4 cloves of garlic, chopped
3 tbsp smoked paprika
1 tbsp cumin
1 tbsp coriander
1 tbsp mixed herbs (we used an italian herb mix)
2 tsp cayenne (less for less spicy)
2 tsp chili powder (less or more depending on how spicy you like it, we go medium)
salt and pepper to taste
500g of chopped red peppers
1 jar of Aurora roasted red peppers, chopped
1 cup of basmati rice (measured dry)-other rice works fine here too
1 tbsp coconut oil
1) In a medium pot, heat 2 cups of water until boiling. Rinse your rice thoroughly and then add to the boiling water. Cover and cook over low heat until most of the water is absorbed (about 8mins). Then take off the heat and set aside.
2) Heat the oil in a large pot over medium high heat and add the onion and garlic. Saute until softened then add the chicken and cook until slightly browned on the outside. Add in the peppers (raw and roasted), kolbassa and all herbs and spices. Stir to combine. Add in the tomato paste and canned tomatoes.
3) Add the rice and any remaining liquid into the large pot with all the other ingredients. Stir to combine then turn the heat down to a simmer and cook for about 30 mins or until the rice is cooked to your liking. Add salt and pepper to taste (and sriracha if you’re Jon). Serve in bowls and garnish with parsley!
Macronutrient Breakdown (per serving):