Chicken Jambalaya Recipe
A delicious and nutritional way of using leftover chicken which, along
with bread and vegetables, is one of the most commonly thrown away foods. The recipe makes a
mid-week meal extra-special with its jumble of cooking influences.
Tasty and filling - and so easy to make! Just
add in any veg you have left over from a meal - from peas and sweetcorn to roasted sweet
potatoes. Peel the stringy bits from the celery before
chopping to reduce
the bitter taste. Even if you don’t
have as much chicken as the recipe
says, it still works well!
Serves: 4 People
Prep
Time: 15 minutes
Cook
Time: 20 minutes
Ingredients:
2 onions, peeled
and sliced 2 sticks celery, sliced
1 green pepper,
sliced 2 tablespoons of oil
100g mushrooms, sliced
400g (1 tin) chopped tomatoes 125ml chicken stock
125ml dry white
wine 150g long grain rice
200-250g leftover chicken
Step by step:
Fry sliced onions,
celery & pepper in oil till lightly browned.
Add mushrooms, tomatoes, stock, wine and rice.
Cook slowly 15-20
minutes until rice is
soft, adding more stock or hot water as needed.
Dice chicken and add to mixture.
Heat through and
serve.
Use up
Add cooked and uncooked vegetables, vegetables that
need using.
Variations
The recipe
can be
used with
other leftover
meats, poulty
or fish.
Extra flavour
Try adding a pinch of chilli or black pepper if you like
spicy food.
Freezer advice
Not recommended for freezing. Use leftovers within 24
hours. Makes a great snack,
cold for lunch
the next day.
Vegetarian & vegan options
Try with tofu or vegetarian meat alternatives.
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