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{{#seo:
|title=Chicken jambalaya, | Cajun recipes from the cook's Wiki
|titlemode=replace
|keywords=#chickenjambalaya #chicken #stock #onion #bayleaf #celery #rice #worchestersauce #ham #butter #parsley
|hashtagrev=032020
|description=Jambalaya always brings to mind the Carpenters song; Jambalaya (On the Bayou) - this is what they were singing about
}}

Jambalaya always brings to mind the Carpenters song; ''Jambalaya (On the Bayou)'' Not a Carpenters song but a dish traditionally made in one pot, with [[Meats|meats]] and [[Vegetables|vegetables]]. It is completed by adding [[Stock|stock]] and [[Rice|rice]]. Looking at various recipes in more detail, this strikes me now as a typical leftover dish. Cooking up what you have around at the time.

{{recipesummary
|TotalCalories = 1847
|PortionCalories = 307
|DatePublished=2nd January 2013
|Author = JuliaBalbilla
|ImageComment = Chicken jambalaya with chorizo
|Servings = 6 people
|Difficulty = 1
|TotalTime = 2 hours 15 minutes
|PrepTime = 1 hour 15 minutes (includes cooking a chicken)
|CookTime = 1 hour
|Image = [[Image:Chicken jambalaya recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''So this is what it is''

4/5 

Until I first made this I had no idea what Jambalaya was. It's nice - a one-pot rice dish. Simples!

 [[User:PSmith|Paul R Smith]] 
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===Making this your own recipe===
When I made this for the first time, not having the slightest idea what jambalaya was, it looked quite complex, however, having made it many times now I now think it is probably one of the easiest recipes around. It is also a brilliant recipe to adapt to your own personal taste. It is also an excellent recipe for using up leftovers.

Just follow a few basic steps and you will be able to make you own version of this recipe.
* Rinse the rice in cold running water first.
* Fry the onions, garlic and vegetables first, plus any meat that might need more cooking than the rice does.
* Ensure the rice is well coated in the oil before adding any stock.
* Measure the stock by doubling the volume of the rice (4 cups of water to 2 cups of rice, etc.)
* Don't add all of the stock at once, add more if it looks as though it will dry out before the rice is done.
* If you have ingredients that don't need much cooking (prawns etc.) or vegetables that you want to serve with a bit of a crunch then add them during the last five minutes of cooking.

{{RecipeIngredients
| 1 x 2kg (4 lb) [[Chicken|chicken]], [[Parson's nose|parson's nose removed]]
| A few [[Bay leaf|bay leaves]]
| 1 [[Onion|onion]], unpeeled, chopped into quarters
| About 200 g from one or more of cooked meat
| 40 g (1 ½ oz) [[Butter|butter]], [[ghee]] or [[olive oil]]
| 4 to 7 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
| 6 [[Spring onions|spring onions]], [[Chopped on the diagonal|chopped on the diagonal]]
| 2 sticks of [[Celery|celery]], 'strings' removed with a [[Mandoline|mandoline]] and chopped into moons
| 3 or 4 sweet [[Bell peppers|bell peppers]], any colour, deseeded and chopped
| 3 teaspoons [[Paprika powder|paprika powder]]
| ½ teaspoon of [[dried oregano]] or [[dried mixed herbs]]
| 2 tablespoons fresh [[Basil leaves|basil leaves]], chopped, if available
| 1 large can [[Plum|plum]] [[Tomatoes|tomatoes]], chopped
| 500ml to 600 ml of the water the [[Chicken|chicken]] was [[Boiled|boiled]] in
| 1 tablespoon [[Worcester sauce|Worcester sauce]]
| [[Chillies]], [[chilli sauce]] or [[chilli powder]] to add warmth, not heat.
|* I used: 1 teaspoon chili guajillo (powder), 2 teaspoons pasilla chili (diced), 1/2 a teaspoon of chipotle chillies (diced)
|* Suggested alternative if using sauce: 1 to 2 tablespoons [[Louisiana hot pepper sauce]] (or to taste)
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| 400 g (14 oz) [[Basmati rice|basmati rice]] ([[Long grain rice|long grain rice]])
}}
''' Garnish'''
* Finely chopped [[Parsley|parsley]]

===Method===

{{RecipeMethod
| Remove any giblets, cut off and discard the [[Parson's nose]].
| Wash the [[Chicken|chicken]] under cold running water, inside and out
| Place the [[Chicken|chicken]] in a large pot and pour over just enough [[Boiling|boiling]] water to cover
| Add the [[Onion|onion]] and the [[Bay leaf|bay leaf]] and [[Boil|boil]] for about 1 hour or until tender
| Set the [[Chicken|chicken]] to one side, reserve the [[Stock|stock]] and discard the [[Bay leaf|bay leaf]] and [[Onion|onion]] quarters
| Once chicken has cooled discard skin and bone
| Heat the [[Butter|butter]] in a large pan and [[Fry|fry]] the [[Garlic|garlic]] for a few minutes
| Add the [[Ham|ham]], [[Spring onions|spring onions]], [[Celery|celery]] and [[Pepper|pepper]] and [[Sauté|sauté]] for 5 minutes
| Rinse rice under cold running water for a few minutes until the water runs clear
| Add the [[Rice|rice]] and [[Stir-fry|stir-fry]] for a minute so the grains are coated by the oil
| Add the [[Stock|stock]] (about 500 ml to start), [[Tomatoes|tomatoes]], [[Spices|spices]], [[Worcester sauce|Worcester sauce]], [[Hot pepper sauce|hot pepper sauce]], [[Salt|salt]] and [[Pepper|pepper]] and [[Chicken|chicken]]
| Stir well, cover and [[Simmer|simmer]] on a very low hob until the liquid has gone and the [[Rice|rice]] is cooked. Add a little more water if it dries out before the rice is done.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Chicken jambalaya in pot.jpg|thumb|300px|right|Chicken jambalaya, ready to cook
Image:Chicken jambalaya boil.jpg|thumb|300px|right|Chicken, ready to boil
</gallery>
===Variations===
I raided the garden for anything to add to the chicken boil: a few [[carrots]], some [[leeks]] a few spare sticks of [[celery]] and bunches of [[parsley]].
===Chef's notes===
I have doubled the rice quantity from the original recipe as there was so little rice. I have not quite doubled the stock quantity so keep an eye on the water level to ensure that it does not dry out.

Rather than using [[chili sauce]] for the heat I used a mixture of my [[Exotic chili powders]] to add more than just heat. The quantities I used did not make this hot (like a chili), just a little warmth.

The [[stock]] left from cooking the chicken is really good quality so whatever you don't use, freeze in bags or cups far later use.

==See also==
* http://en.wikipedia.org/wiki/Jambalaya
* http://www.bbcgoodfood.com/recipes/1167651/chicken-and-chorizo-jambalaya
* http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/chicken-jambalaya.html
{{RecipeLine}}
[[Category:Recipes|Jambalaya]]
[[Category:Historic recipes|Jambalaya]]
[[Category:Indian recipes|Jambalaya]]
[[Category:Main courses|Jambalaya]]
[[Category:Poultry recipes|Jambalaya]]
[[Category:Rice recipes|Jambalaya]]
[[Category:Spicy recipes|Jambalaya]]
[[Category:Tex-Mex recipes|Jambalaya]]
[[Category:North American recipes|Jambalaya]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/chickenjambalaya|#chickenjambalaya]] [[Special:Search/chicken|#chicken]] [[Special:Search/stock|#stock]] [[Special:Search/onion|#onion]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/celery|#celery]] [[Special:Search/rice|#rice]] [[Special:Search/worchestersauce|#worchestersauce]] [[Special:Search/ham|#ham]] [[Special:Search/butter|#butter]] [[Special:Search/parsley|#parsley]]
</code>

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