Creole Jambalaya


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1. while frying chicken, be careful that the colour doesn't change to black.
2. the rice shouldn't be over cooked.

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Creole Jambalaya recipe - How to make Creole Jambalaya

Preparation Time:    Cooking Time:    Total Time:     4


250 gms long grained rice (basmati)
2 tsp sunflower oil
6 skinless,boneless chicken thighs,diced
1 onion , chopped
1 stick of celery , chopped
1 small capsicum , chopped
2 cloves of garlic (lehsun) , crushed
1 tbsp mild chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1 tsp dried oregano
300 ml tomato juice
450ml chicken stock
200 large peeled prawns
salt and black pepper (kalimirch) powder

  1. 1. in a large pan, heat oil & brown chicken.
  2. 2. remove. add onion, celery ,pepper & garlic to pan& fry for 5 min.
  3. 3. stir in spices & heat for 1 min. then, stir in the rice & cook for 1 min.
  4. 4. add oregano, tomato juice & stock.
  5. 5 return chicken to the pan,season well,bring to boil & then cover & simmer gently for 15 min.
  6. 6. stir in prawns,heat uncovered for 3 min & then serve.

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This recipe was contributed by soumyaananth on 13 Aug 2002

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