CHICKEN JAMBALAYA

INGREDIENTS

• 4 chicken breast fillets
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 small green pepper, chopped
• 410g can tomatoes
• 2 small chicken stock cubes, crumbled
• 2 cups water
• 1 cup risoni pasta
• 1/4 teaspoon chili powder
• 1/2 teaspoon seasoned pepper
• 1/4 teaspoon dried thyme leaves
• 100g leg lamb, chopped
• 1/4 cup black olives, chopped

CHICKEN JAMBALAYA METHOD:

Cut chicken into 1cm strips. Heat oil in a pan, add chicken, and cook, stirring, until lightly browned and tender; drain chicken on absorbent paper.

Add onion, garlic, and green pepper to the pan, and cook, stirring, until the onion is soft. Stir in undrained crushed tomatoes, stock cubes, water, pasta, chili, seasoned pepper, and thyme. Bring to boil, simmer, covered, for about 10 minutes or until pasta is tender.

Add chicken, lamb, and olives to pan, simmer, covered, further 10 minutes or until most of the liquid has been absorbed. 

Serves 4. 

Note: The recipe can be made a day ahead. 

Storage: Covered, in refrigerator. 

Freeze: Suitable. 

Microwave: Suitable.

Also Read: LEMONY CHICKEN AND ANCHOVY RAVIOLI