A3Recipes.com
contact
  • Recipes
    • Breakfasts
    • Lunches/Light Meals
    • Starters
    • Mains
    • Desserts
    • Vegetable Sides
    • Salads & Cold Sides
    • Breads
    • Biscuits & Cakes
    • Banting/LCHF Carb Substitutes
  • Accompaniments
    • Salad Dressings
    • Sauces
    • Chutneys & Marinades
  • Menus
  • Guides
    • A3Recipe Guide
    • Quick Guide to Banting/LCHF
    • Chilli Hotness
    • Cooking Fats & Oils
    • Meat Doneness
    • Grow your own Herbs
    • Your Kitchen >
      • Stocking your Pantry
      • Stocking your Fridge
      • Stocking your Freezer
      • Stocking Fresh Produce
      • Local SA Products
  • eBook
  • Blog

Chicken & Prawn
Jambalaya

Servings:           4
Total Time:        1 hr
Cooking Time:  45 mins

Download this Recipe (.pdf)

Ingredients

250ml water
300g tin creamy chicken soup
2 tsp finely chopped chillies (1 tsp dried)
1 tsp paprika paste (or ½ tsp powder)
½ tsp salt
¼ tsp white pepper
¼ tsp freshly ground black pepper
½ tsp cayenne pepper
2 Tbsp light olive oil
1 tsp finely chopped garlic
200g white rice (short or medium grain)

200g chicken fillets, sliced diagonally
1 tsp masala spice
1 Tbsp light olive oil or coconut oil

300g frozen shelled & de-veined prawns, thawed
2 tomatoes, cut into 1cm squares
½ onion, peeled & cut into 1½cm squares
1 green pepper, cut into 1½cm squares

100g spring onions, sliced diagonally
4 Tbsp freshly chopped parsley
150g frozen peas, thawed & drained

Method

In a large paella or frying pan, stir together the water, soup, chillies, paprika paste, salt, peppers, oil and garlic.  Bring to a boil.

Stir in the rice, cover (with a baking sheet or tin foil if there is no lid to the pan), turn the heat down and simmer over a medium heat for 15 mins.

In the meanwhile, sprinkle the masala spice over the chicken slices & rub in well.
Heat the olive oil in a separate pan and brown the chicken over a medium heat.

Ensure the prawns are completely drained and add them and the chicken, tomatoes, onion and green pepper to the rice and continue cooking, uncovered, until the liquid has been absorbed (about 15 mins) and the rice is tender.

Stir in the spring onions, parsley and peas and cook for a further 5 mins until fully heated and thickened.

Serve straight from the pan!

Banting/LCHF
INGREDIENTS: Instead of the water & chicken soup, use 2 Tbsp Chicken Soup Mix and 200ml fresh cream,
and instead of rice, use 300g raw Cauli Rice.
METHOD: Season the chicken fillets with masala spice.
           In a large paella or frying pan over a medium-high heat, add 2 Tbsp light olive oil & fry the chicken until browned all over.
           Toss in the chillies, paprika, salt, white, black & cayenne peppers, garlic, prawns, tomatoes, onion & green pepper, and over a
           high heat, stir-fry until the prawns have turned deep pink.
           Stir in the raw Cauli Rice, fresh cream & peas, bring to a boil, turn down to medium-high & cook uncovered for 5 mins to thicken.
           Stir in the spring onions & parsley & cook for a further 5 mins. Serve from the pan immediately.

Serving Suggestion

Serve with a simple tomato and lettuce salad.

Variation

Substitute the chicken with hake fillets.
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

Picture
download the latest version
of Adobe Reader software
(to download & print recipes)

Print this Page
Copyright © A3Recipes 2021
All Rights Reserved

Picture