Difference between revisions of "Chicken jambalaya"

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===Recipe review===
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'''<span class="reviewTitle">So this is what it is</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc"><Until I first made this I had no idea what Jambalaya was.  It's nice - a one-pot rice dish.  Simples!/span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span>
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|TotalCalories = 1847
 
|TotalCalories = 1847
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|PrepTime = 1 hour 15 minutes<br />(includes cooking a chicken)
 
|PrepTime = 1 hour 15 minutes<br />(includes cooking a chicken)
 
|CookTime = 1 hour
 
|CookTime = 1 hour
|Image = [[Image:Chicken jambalaya recipe.jpg|300px|alt=Electus]]
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|Image = [[Image:Chicken jambalaya recipe.jpg|alt=Electus]]
 
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[[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]]
 
 
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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.
 
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.
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| A few [[Bay leaf|bay leaves]]
 
| A few [[Bay leaf|bay leaves]]
 
| 1 [[Onion|onion]], unpeeled, chopped into quarters
 
| 1 [[Onion|onion]], unpeeled, chopped into quarters
| About 200 g from one or more of the following cooked meats: Cooked [[Ham|ham]], 1 [[chorizo sausage]], peeled and roughly chopped, Sliced, cooked [[belly pork]], Roughly sliced bacon, could be uncooked if thin enough
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| About 200 g from one or more of cooked meat
 
| 40 g (1 &frac12; oz) [[Butter|butter]], [[ghee]] or [[olive oil]]
 
| 40 g (1 &frac12; oz) [[Butter|butter]], [[ghee]] or [[olive oil]]
 
| 4 to 7 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
 
| 4 to 7 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
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| 1 large can [[Plum|plum]] [[Tomatoes|tomatoes]], chopped
 
| 1 large can [[Plum|plum]] [[Tomatoes|tomatoes]], chopped
 
| 500ml to 600 ml of the water the [[Chicken|chicken]] was [[Boiled|boiled]] in
 
| 500ml to 600 ml of the water the [[Chicken|chicken]] was [[Boiled|boiled]] in
| 1 tablespoon [[Worchester sauce|Worcester sauce]]
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| 1 tablespoon [[Worcester sauce|Worcester sauce]]
 
| [[Chillies]], [[chilli sauce]] or [[chilli powder]] to add warmth, not heat.
 
| [[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 teaspoon chipotle chillies (diced)
 
|* I used: 1 teaspoon chili guajillo (powder), 2 teaspoons pasilla chili (diced), 1/2 teaspoon chipotle chillies (diced)
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| Rinse rice under cold running water for a few minutes until the water runs clear
 
| 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 [[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]], [[Worchester sauce|Worcester sauce]], [[Hot pepper sauce|hot pepper sauce]], [[Salt|salt]] and [[Pepper|pepper]] and [[Chicken|chicken]]
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| 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.
 
| 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.
 
}}
 
}}
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<gallery widths=250px perrow=5>
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Image:Chicken jambalaya in pot.jpg|thumb|300px|right|Chicken jambalaya, ready to cook
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Image:Chicken jambalaya boil.jpg|thumb|300px|right|Chicken, ready to boil
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</gallery>
 
===Variations===
 
===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]].
 
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]].

Revision as of 08:32, 15 November 2020


Recipe review

So this is what it is

4.7/5 <Until I first made this I had no idea what Jambalaya was. It's nice - a one-pot rice dish. Simples!/span> Jerry, aka Chef (talk)


Chicken jambalaya
Difference between revisions of
Chicken jambalaya with chorizo
Servings:6 people
Calories per serving:307
Ready in:2 hours 15 minutes
Prep. time:1 hour 15 minutes
(includes cooking a chicken)
Cook time:1 hour
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:2nd January 2013

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 and vegetables. It is completed by adding stock and 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.

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.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Garnish

Method

  1. Remove any giblets, cut off and discard the Parson's nose.
  2. Wash the chicken under cold running water, inside and out
  3. Place the chicken in a large pot and pour over just enough boiling water to cover
  4. Add the onion and the bay leaf and boil for about 1 hour or until tender
  5. Set the chicken to one side, reserve the stock and discard the bay leaf and onion quarters
  6. Once chicken has cooled discard skin and bone
  7. Heat the butter in a large pan and fry the garlic for a few minutes
  8. Add the ham, spring onions, celery and pepper and sauté for 5 minutes
  9. Rinse rice under cold running water for a few minutes until the water runs clear
  10. Add the rice and stir-fry for a minute so the grains are coated by the oil
  11. Add the stock (about 500 ml to start), tomatoes, spices, Worcester sauce, hot pepper sauce, salt and pepper and chicken
  12. Stir well, cover and simmer on a very low hob until the liquid has gone and the rice is cooked. Add a little more water if it dries out before the rice is done.

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

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#chickenjambalaya #chicken #stock #onion #bayleaf #celery #rice #worchestersauce #ham #butter #parsley
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