Chicken Jambalaya

Mon, 25 June 2018

Ingredients

4 oz of Chicken Strips

¼ each of Yellow, Green, Red Pepper cut into strips

¼ inch Ginger Peeled and Sliced

1 Clove of Chopped Garlic

½ Onion Peeled and Sliced

¼ Courgette cut into strips

10 ml Soy Sauce

½ Limes

20 fl oz Olive Oil

2oz of Diced Pineapple

2 tsp Mixed Spices (cajun, caraway, cinnamon, paprika etc)

Method

1. Marinate chicken in some olive oil, lime peel and lime juice, with 1 tsp of soy sauce
2. In a pan sauté off the garlic, ginger, pineapple and ¾ of the vegetables, add the spice (to your required heat) add rice and then gradually add stock, ladel at a time and cook until rice is nice and soft
3. Heat a wok to very hot, add chicken and cook fast, add the Garlic, then the ginger and cook for 10-20 seconds in-between times.
4. Now add the remaining vegetables and cook for a further 3-4 minutes
5. Ensure chicken is fully cooked and add the rice and mix, serve in a bowl with a wedge of lime

Watch how it's made below: