Chicken and prawn jambalaya

The fiery fusion of Spanish, French and African flavours in this jambalaya create an explosion of taste in your mouth.

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To begin once this recipe, we must first prepare a few components. You can cook Chicken and prawn jambalaya using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and prawn jambalaya:

1. 2 tbsp supplementary new virgin olive oil
2. 8 chicken lovely legs
3. 2 chorizo, sliced
4. 1 large red onion, sliced
5. 2 celery stalks, trimmed, sliced
6. 1 red capsicum, chopped
7. 2 dried bay leaves
8. 2 tbsp creole seasoning
9. 3 cups white long-grain rice
10. 400g can crushed tomatoes
11. 1 litre Massel chicken style liquid accretion
12. 8 large green tiger prawns, peeled, tails intact, deveined
13. 2 tbsp blithe flat-leaf parsley, chopped

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Instructions to make Chicken and prawn jambalaya:

1. Heat oil in a deep frying pan exceeding medium-high heat. collect sum up chicken. Cook, turning, for 6 to 8 minutes or until well browned all over. Transfer chicken to a heatproof plate.
2. be credited with chorizo and onion to pan. Cook, stirring, for 5 minutes or until onion softens. go to celery, capsicum and bay leaves. Cook for 2 minutes or until capsicum starts to soften. accumulate seasoning. Cook for 30 seconds or until fragrant. go to rice. Cook for 1 minute, stirring to coat. go to tomato and stock. Bring to a simmer. Return chicken to pan. cut heat to low. Cover. Simmer for 10 to 15 minutes or until rice is something like with reference to tender.
3. Arrange prawns higher than rice mixture. Cover. Cook for 5 minutes or until rice is painful and chicken and prawns are cooked through. cut off surgically sever from heat. Stand, covered, for 5 minutes. remove and discard bay leaves. allow help back to sprinkled in the impression of parsley.

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