Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Smoked paprika (2 tsp)
Garlic (3 cloves – grated)
Dried oregano (1 tsp)
Onion powder (1 tsp)
Lemon zest (1/2 lemon)
Worcestershire sauce (10g)
Cayenne pepper (1/3 tsp)
Yellow onion (250g – diced)
Red bell pepper (250g – diced)
Celery (250g – diced)
Garlic (3 cloves – minced)
Salt (1/2 tsp)
Black pepper (1/2 tsp)
Long-grain white rice (300g)
Fire roasted diced tomatoes (1 14.5 oz can)
Chicken stock (450g)
Tabasco/Hot sauce (1-2 tsp – optional)
Parsley (optional – for garnish)
Dice the chicken breasts into small, bite sized pieces, then place in a mixing bowl or on a tray. Spray with olive oil then season with all of the listed seasonings. Mix well, then let marinate for however long you have.
To sear the chicken, place it in an oiled skillet (we go with cast iron) set over medium-high heat and let cook until color is developed and the internal temp reaches 165 degrees (F). Once done, add to a bowl, then place off to the side.
In the same pan, spray with more oil, then add in the diced yellow onion, diced bell pepper, and diced celery – hit with a pinch of salt, then let sear until they begin to caramelize. Once caramelized, toss in your minced garlic and let toast until fragrant.
Once the vegetables are cooked, add in your rice and let toast for ~1 minute or so. Then toss in your fire roasted diced tomatoes and chicken stock – mix well, then let simmer until the rice is cooked through.
To serve, add a layer of your jambalaya to each container. Optionally, you can top this with some parsley as well as any hot sauce of your choice (would recommend this). Enjoy! 🙂
