What you'll need:1 tbsp olive oil2 chicken thighs, bones removed75g smoked sausage1 small onion, finely chopped1 garlic clove, finely chopped1 red pepper, sliced200g tin of chopped tomatoes½ tsp cayenne pepper150g basmati rice200ml chicken stockSalt and pepperHandful of parsley, choppedTime: 30 minsServes: 2MethodFirstFry the chicken and sausage in a pan
What you'll need:
- 1 tbsp olive oil
- 2 chicken thighs, bones removed
- 75g smoked sausage
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red pepper, sliced
- 200g tin of chopped tomatoes
- ½ tsp cayenne pepper
- 150g basmati rice
- 200ml chicken stock
- Salt and pepper
- Handful of parsley, chopped
Time: 30 mins
Fry the chicken and sausage in a pan for 3-4 minutes, in just a little oil. Add the onion and the celery and soften for a further 5 minutes, then the garlic and the pepper, which need an extra minute on top. Once all softened, chuck in the tin of tomatoes, the cayenne pepper, and the rice, and give it all a good mix.
Pour the stock over the whole lot, and bring up to the boil. Once bubbling, turn it down low, stick the lid on the pan, and cook for 15 minutes. Take the jambalaya off the heat for 12 minutes, then remove the lid, fluff up the rice, and serve hot with some scattered parsley.
For the perfect wine pairing, crack open a bottle of this spicy merlot south-east of Bordeaux. The Chateau Moulin de Marquet Rouge 2014 will pair up really nicely with equally comforting foods such as this dish! Yum!
There you have it -- an easy recipe for Jambalaya!
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