The reason I use basmati rice is to take it away from a risotto, which is thick and the rice tends to stick together. I think in this dish, its nicer for the rice to be more separated and loose.
Ingredients: (Enough for 4 with a salad)
2 large chicken breasts, skinless
140g chorizo
1 onion, chopped
1 tbsp. oil
2 cloves garlic, smashed
1 red pepper, chopped
1 tsp. dried chilli flakes
150g basmati rice
235g raw king prawns
1/4 tsp. saffron threads
2 bay leaves
1 cup frozen peas
20g butter
salt & pepper
parsley, chopped as garnish
Method:
Chop the chicken into bite size pieces. Tip the prawns into a jug with the saffron and add 1 litre of boiling water. Set both to one side.
Fry the onion in a large pan with 1 tbsp. oil until tender and add the garlic, chilli flakes and red pepper. Cook for a further 5 minutes and then add the chicken. Stir fry until chicken beginning to brown and add the dry rice. Stir well, making sure the rice gets coated with the oil. Carefully pour in about 3/4 of the saffron stock from the prawns, leaving the (now mostly cooked) prawns in the jug. Add the bay leaves and stir well.
Bring to the boil, and then turn the heat to low and simmer for about 15 minutes, adding more stock if it dries out. When the stock is absorbed but the mix not dry, add the peas and the prawns. Simmer for another 5-6 minutes to let the peas cook and the prawns heat through. Finally add the butter and stir through until butter melted and jambalaya rich and glossy.
Serve with a garnish of parsley and a chunk of buttered baguette and a salad on the side.
