Tomato jambalaya with chicken and shrimps
( SERVES 6 )
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|1 to drizzle||Olive oil|
|600 g||Boneless chicken thighs|
|1½ cups||Long grain rice|
|2 tsp||Smoked paprika|
|400 g||Tomato puree|
|2 cups||Chicken stock|
|1 cup||Uncooked Shrimp|
|¼ cup||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Heat a large pan, add a little oil and brown sliced boneless, skinless chicken. Remove to one side.
- In the same pan, cook diced onion, chopped garlic and green peppers with seeds removed for 5 minutes, stirring often. Add rice and spanish smoked paprika and stir-fry for 1 to 2 minutes. Add tomato purée and stock. Bring to the boil, then cover and simmer gently for 10 minutes.
- Fluff up rice and stir in browned chicken, shrimps, chopped parsley and season with salt and pepper. Cover and simmer for 10 minutes more. Serve immediately.