Jambalaya

Kushi-ten Tempura Kebab 116 of 626 Ice Cream Sundae with Salted Butterscotch Sauce and Hazelnut Praline

Kikkoman Sauces 623

Category 602

Ingredient 558

Videos 90

World Cuisines 188

Specials 582

Naturally Brewed Soy Sauce Main courses Seafood Poultry Vegetables Rice Spring Summer Autumn

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 2734 kJ / 653 kcal

Fat: 25 g

Protein: 35.7 g

Carbohydrates: 75 g

2 tbsp oil to fry
6-8 chicken thigh fillets, skin on
1 onion, sliced
2 cloves garlic, crushed
2 sticks celery, chopped
1 red pepper, chopped
1 green pepper, chopped
½ tsp cayenne chilli powder
½ tsp ground ginger
300 g long grain rice
400 ml chicken or vegetable stock
2 tbsp Kikkoman Soy Sauce
400 g canned chopped tomatoes
Sprig of fresh thyme
100 g cooked prawns

Preparation

Heat the oil in a large casserole dish or other flameproof pan.

Add the chicken and fry until brown on both sides. Remove from pan and set aside.

Now add the onion to the pan and soften over the heat for 2-3mins, before adding the garlic, celery and peppers. Stir well and cook for 3-4mins then return the chicken to the pan.

Add the chilli powder and the ginger and stir well to coat everything.

Next add the rice and pour in the stock, soy sauce and canned tomatoes and thyme. Stir well to combine.

Scatter the prawns on top, the cover and leave to cook for 20-25mins or until the rice is cooked. Check it half way through cooking and add more liquid if needed.

A creole dish from Louisiana, with rice, chicken and vegetables. It makes an easy one pot dinner for the family or relaxed entertaining, when everyone can dig in.