Jambalaya Chicken Recipe by Sheila Kiely

Jambalaya Chicken, Enjoy! Cookbook, Sheila Kiely

I have to admit that I was very surprised when this experimental dish got the thumbs up in my house. Complaints were anticipated from the ‘It’s too spicy’ and the ‘Where’s the gravy?’ brigades, but none were forthcoming. Because this chicken jambalaya is served in bowls and eaten with a fork, this dish has the bonus of creating minimal washing up. It’s a true one-pot dish with no accompaniments required. And with plenty of vegetables and minimum fat, it’s healthy to boot.

Serves 6

Ingredients:

– 1 tbsp rapeseed or coconut oil
– 4 skinless chicken breasts
– 3cm chunk of fresh ginger
– 4 garlic cloves
– 2 tbsp ras el hanout
– 1 large red onion
– 1 tbsp dark brown sugar
– 2 red peppers
– 2 fresh green chillies
– 2 x 400g tins of chopped tomatoes
– 500ml hot chickenstock
– 350g basmati rice
– Coriander to garnish (optional)

Method:

1. In a large, hob-proof casserole dish or pan, heat the oil over a medium heat. Add the chicken breasts and cook for 2 minutes on each side, then cut the semi-cooked chicken into chunks in the pan. Grate the ginger and peel and crush the garlic cloves, then add them to the pan and cook for 1 minute. Add the ras el hanout, mix well and cook for 1 minute.
2. Cut the red onion into large wedges and add them to the pan along with the brown sugar.
3. Mix everything together and cook for 1 minute.
4. Deseed and slice the red peppers and deseed and finely chop the green chillies, then add them to the pan. Stir in the chopped tomatoes and bring to the boil, then reduce to a simmer for 10 minutes.
5. Pour in the hot chicken stock and scatter the basmati rice on top, pressing it down into the liquid. Bring to the boil, then cover the dish or pan and reduce to a simmer for a further 10 minutes, until the rice is cooked. You may want to add a little more water as the rice cooks if you feel it’s getting too dried out.
6. Serve the chicken jambalaya with a garnish of coriander if you like.

Chicken Jambalaya Recipe Shelia Kiely Enjoy! Cookbook

RECIPE FROM ‘ENJOY!’ BY SHEILA KIELY

Enjoy! Cookbook by Sheila Kiely Enjoy! is Sheila Kiely’s second book. Sheila Kiely runs a Food Safety Management Consultancy with her husband. They have six    children and live in Cork. Sheilas blog; www.gimmetherecipe.com, is widely read and she is the new name to watch in the foodie  blogosphere.

Families, like time, move on and the recipes in Enjoy! will please children who are becoming more adventurous and grown-up.  This is a cookbook for the whole family, meaning that no one has to compromise on flavour or time. A great new collection,  complete with photographs so that you can see exactly what you’re aiming for. Recipes include caramelised red onion soda  bread; red massaman chicken; cheat’s wellington with Jameson jus; harissa pork chops; pea and mint bulghur wheat salad;  cranberry, macadamia and chocolate chip flapjacks; and rhubarb and custard cheesecake.

Enjoy! by Sheila Kiely is published by Mercier Press, and available to buy on www.mercierpress.ie/irish-books/enjoy

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