Ruling the Roost Speedy Hickory Chicken Jambalaya
Gary from Ruling the Roost loves making his own marinades. This fabulous Hickory marinated chicken is purchased as a whole breast on the bone. You can either bake and place on top of the jambalaya, or chop into pieces and cook.
Or try with some of Gary’s chicken sausages - delish. Jambalaya is usually cooked with raw rice and stock, but for this version, the rice is added at the end to reduce cooking time. Enjoy!
Serves 4-6 as a main meal.
- 500-750gm Hickory marinated chicken, cubed (or 4 whole pieces)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 chorizo, sliced (optional)
- 1 green capsicum, sliced into strips
- ½ cup white wine
- 1 cup Mutti Tomato Passata or Crushed Tomatoes
- 2 tsp smoked paprika
- 2 tsp cumin powder
- ½ tsp chilli flakes (optional)
- 3 cups cooked white or brown rice
- 1 handful chopped parsley or coriander, chopped
- 3 bay leaves (optional)
- 3 cherry tomatoes, quartered
- 1 tbsp yoghurt or sour cream
- Salt & pepper to taste
- If leaving breast whole, sear skin side down and finish in the oven.
- OR if cubed, add some oil to a hot pan and quickly sear all sides.
- As the chicken cooks in the pan, add the onion and chorizo. Cook till nearly cooked.
- Add garlic, spices and chilli if using. Cook for 2-3 minutes then add wine and sizzle.
- When wine is absorbed, add the chopped tomatoes and bring to the boil.
- Add the rice and HALF the fresh herbs and stir through till heated. Taste & adjust salt & pepper
- Serve in the pan with some nice pieces of capsicum, chicken and chorizo on top.
- Decorate with some yoghurt/sour cream, bay leaves if using as a garnish only, quartered cherry tomatoes and sprinkle with the remaining herbs.
- Eat & enjoy!