Geeky I know, but one-pot cooking gives me immense satisfaction! None of that pretend one-pot cooking, where you have to cook a few bits, then scrape into a bowl and cook the next bit in the same pan – thereby needlessly dirtying a bowl. If I’m going to have to wash a bowl up, I might as well use an extra pan in the first place! So, yes, this uses one pan, and you just keep adding ingredients in until it’s all done.
This is a hearty, rich meal that’s great for family gatherings. Just plonk it on the table with a few wedges of lemon and let everyone dig in.
You should be able to feed 5 or 6 people out of this (or 4 in our case with leftovers to take to the office for a lunch that will make your friends jealous).
Chicken, Chorizo and Prawn Jambalaya (Serves 5-6):
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 stick celery, chopped
- Pinch of salt
- 2 cloves of garlic, peeled and finely chopped
- 3 chicken breasts, chopped into chunks
- 120g chorizo, chopped into chunks
- 1 red pepper, chopped
- 450g long grain rice
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 3 chicken stock cubes (or 3 tsps of vegetable bouillon for gluten free)
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 950ml water
- Pinch of salt and pepper
- 100g okra, chopped (this is optional, or you could use green peppers or courgette instead)
- 150g king prawns (about 18), washed and deveined
- 2 spring onions/scallions chopped
- 1 lemon chopped into wedges
- Heat the olive oil in a large casserole pan, add in the onions, celery and a pinch of salt (salt helps to prevent the onions from browning). Cook on a low heat for about 5 minutes until the onions have softened. Add in the garlic and continue to cook for another minute, then add in the chicken and cook (giving it the odd stir) for about 5 mins until the chicken is sealed.
- Add in the chorizo and cook for another couple of minutes, then add in the red peppers, cook for another minute before adding the rice. Given the rice a stir and add in the Cajun spice, paprika, crumbled stock cubes/bouillon and tomato puree. Stir together until everything is coated in the spices.
- Add in the chopped tomatoes and about 800ml of cold water. Stir and bring to the boil. Keep giving everything a stir to prevent the rice sticking to the bottom. Once it’s reached a gentle boil, place the lid on and turn the heat down so that the dish is barely bubbling. Cook for about 20 minues, giving it a stir every so often to prevent the rice from sticking (mine did stick a little, just try to keep the sticking to a minimum). You may find that the rice is starting to look too dry, if so, add some more water (preferably hot water so you’re not slowing the cooking process).
- After the 20 mins are up, add in the chopped okra, give everything a stir, add a bit more water if needed, place the lid back on a cook for another 5 mins.
- After the 5 mins, test the rice, if it’s nearly cooked, place the prawns on top, put the lid back on and cook for a further 5 mins. If the rice is still hard, continue to cook (adding a little more hot water again if needed) until it’s nearly ready before adding the prawns.
- Once cooked, sprinkle on the chopped spring onions/scallions and serve with the wedges of lemon.
***Tip*** Leftovers can be used for lunch the next day. Just leave to cool, then cover and refrigerate. Then add a splash of water, mix and microwave until piping hot.