This meal is one that should be made for those looking to celebrate a tradition in New Orleans. This New Orleans staple is an easy recipe that could be made at home. With a stew-like appearance this recipe is sure to be a hit with you and your family. Happy eating!
Recipe courtesy of the Purple Pumpkin Blog
- 500g chicken thighs (skinless and boneless) cut into bite sized pieces
- 200g cooked and peeled prawns
- 100g chorizo, chopped
- 100g basmati rice
- 1 red onion, chopped
- 1 green bell pepper, deseeded and chopped
- 3 garlic cloves, crushed
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 chicken oxo cube dissolved in 250ml water
- 1 can chopped tomatoes
- freshly ground black pepper
- low/one cal oil spray
- Heat a large pan and spray with oil spray. Season the chicken with lots of black pepper and add to the pan. Cook until browned on all sides. Add the chorizo and stir. Remove from the pan and set to one side.
- Wipe out the pan with some kitchen paper and re-heat. Spray with oil spray and add the onion, garlic and bell pepper. Cook for about 10 minutes until soft. Stir occasionally.
- Add the herbs and spices and stir.
- Add the rice, chicken stock, canned tomatoes and stir.
- Place the chicken and chorizo back in and bring to the boil. Reduce the heat and simmer for 10 minutes.
- Stir in the prawns and cook for a further 5 minutes until the liquid is absorbed and the rice is tender.
- Remove the bay leaves and serve