Chicken jambalaya recipe

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serves: 4
Cooking: 30 min

Nutrition per portion

Calories 419 kCal 21%
Fat 9g 13%
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  • This spicy, flavoursome family meal is sure to please everyone – and it’s ready in just half an hour


    • 2tbsp olive oil
    • 1 onion, sliced
    • 1 red pepper, sliced
    • Mixed spices (¼ tsp paprika, ¼ tsp turmeric, ½ tsp ground ginger, 2 pinches cayenne pepper)
    • 4 skinless chicken breasts, cut into chunks
    • 200g packet basmati rice
    • 450ml packet Knorr Simply Stock chicken stock, heated
    • Handful flat-leaf parsley, chopped, to serve


    • Heat the oil in a deep frying pan and cook the onion, pepper and spices until soft.

    • Add the chicken and cook for 5 mins. Pour in the rice and stir well to coat the grains. Add the hot chicken stock and season.

    • Stir and bring to a simmer, then cover and cook for 15-20 mins or until all the stock has been absorbed. Serve straight away with the chopped parsley stirred through.

    Top tip for making Chicken jambalaya

    This family version of jambalaya isn't too hot, but if you like a little more kick, serve with a dash of hot pepper sauce.

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    (85 ratings)
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