Meats Recipes - Chicken Jambalaya

Ingredients                                        

• 1 poussin (Cornish hen), cut into 6 pieces

• 120 ml/1/2 cup olive oil

• 1 large red onion, finely chopped

• 2 garlic cloves, crushed

• 2 celery sticks, chopped

• 1 green (bell) pepper, diced

• 450 g/1lb/2 cups arborio or other risotto rice

• 225 g/8 oz/2 cups cooked ham, diced

• 350 g/12 oz/3 cups shelled king prawns (jumbo shrimp)

• 225 g/8 oz/2 cups chorizo sausage, thickly sliced

• 200 g/7 oz/1 small can chopped tomatoes

• 60 ml/4 tbsp tomato puree (paste)

• 2 sun-dried tomatoes, finely chopped

• 1 bouquet garni sachet

• A pinch of ground cloves

• 1.5 ml/1/4 tsp cayenne

• Salt and freshly ground black pepper

• 1.2 liters/2 pts/5 cups chicken stock

• 90 ml/6 tbsp dry white wine Chopped parsley

• 6 unshelled king prawns (jumbo shrimp)

• A few black olives

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Method:

1. Brown the chicken pieces in half the oil in a large frying pan (skillet). Remove from the pan.

2. Heat the remaining oil and fry (sauté) the onion, garlic, celery and pepper for 2 minutes until softened but not browned.

3. Add the rice and stir over a gentle heat for 1 minute. Return the chicken to the pan with all the remaining ingredients except the parsley, unshelled prawns and olives.

4. Bring to the boil, stirring, reduce the heat, cover and simmer gently for 15­ 20 minutes, adding a little more stock or wine if the rice is becoming too dry.

5. Stir gently, taste and add a little more seasoning if necessary.

6. Discard the bouquet garni sachet, garnish with the parsley, the whole prawns and olives and serve straight away.