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