Online Personal Trainer Main Meal Recipes - Chicken & Prawn Jambalaya
Serves: 4
Shopping & Ingredients List:
4 large Chicken Thighs
1 tbsp Coconut Oil
30g Chorizo, diced
1 Onion, finely chopped
2 Celery Sticks, finely chopped
1 Green Pepper, diced
1 Red Pepper, diced
2 Garlic Cloves, crushed
1 Red Chilli, diced
1 Green Chilli, diced
300g tin Chopped Tomatoes
1 tbsp Chilli Paste
1 tbsp Pesto
500ml Chicken Stock*
200g Basmati Rice
200g Prawns
Pepper to season
2 tbsp Parsley, chopped to garnish
*use gluten-free if required
Method
1. Skin & bone the chicken thighs & cut into 3 pieces per thigh.
2. Heat the oil over a high heat in a large pan, add the chicken & cook for 1-2 minutes. Add the chorizo & cook for a further minute, stirring until the chorizo releases its oils. Using a slotted spoon remove the chicken & chorizo from the pan & set aside.
3. Reduce the heat & stir in the onion, celery, green pepper, red pepper & cook for 5-10 minutes until soft, adding a little of stock if pan gets dry.
4. Add the garlic & chillies to the pan. Cook for 1 minute & then add the tomatoes, pesto, chilli paste & season with pepper to own taste. Add a little stock & cook for a further minute.
5. Stir in most of remaining stock & rice. Bring to a simmer, return the chicken & chorizo to the pan & cook covered without stirring for 15-16 minutes.
6. Check the mixture.
7. If dry add a bit of stock & stir in & cover & cook for a further 4 minutes. If too wet uncover & contiue to cook to boil off spare liquid.
8. Stir in prawns for the last 3 minutes of cooking time. The jambalaya is ready when most of the stock has been absorbed.
Macro info per serving
Protein
44.7g
Carbs
52g
Fat
17.6g
Energy
457Kcal