A recipe revived from an 1984 issue of Woman’s Weekly. This chicken can be cooked in a casserole or paella pan. A great tasty and spicy one-pot meal for the whole family
- 2 tbs oil
- 4 chicken thighs and 4 chicken drumsticks
- 1 large onion, peeled and sliced
- 1 carrot, peeled and chopped
- 1 tsp paprika (smoked paprika, if you have some)
- 1 red pepper, deseeded and sliced
- 1 clove garlic, peeled and crushed
- 175g (6oz) easy-cook, long-grain rice
- 400g can whole, or chopped, tomatoes
- Few sprigs fresh thyme or 1 tsp dried thyme
- Salt and ground black pepper
- 450ml (15fl oz) hot chicken stock
- 125g (4oz) bacon bits
- 2 spring onions, trimmed and chopped
Set the oven to Gas Mark 5 or 190°C (although you could cook this recipe on the hob). Heat the oil in a flameproof casserole, or paella pan, and fry the chicken pieces until brown all over. Take out of the pan. Add the onion and carrot and fry for 5 mins.
Stir in the paprika, red pepper, garlic and rice and cook for 2 mins, then add the rest of the ingredients. Nestle the chicken pieces on top, bring to the boil and cover with a lid or foil.
Cook in the oven, or on the hob, for 45 mins until the chicken is tender and the rice fluffy.
Top tip for making Baked chicken jambalaya
Beef or pork can be substituted for this recipe.