Chicken jambalaya
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25 rates
Preparation : 0 min
Cooking : 52 min
Total time : 52 min Rest : 0 min
6 people
600 g of chicken breast
50 g of olive oil
0.5 tsp of Cayenne pepper
1 onion
1 red pepper
1 green pepper
100 g of passata
125 g of chorizo
250 g of basmati rice
1 sprig of thyme
400 ml of chicken broth
1 pinch of salt
1 pinch of pepper
Associated products
Tips
Christophe Haton
RECIPE STEPS
1
Place the cocotte on its stand and run the program.
Sauté
07:00 / / 160°C
2
Pour the olive oil and add the chicken cut into pieces, the Cayenne pepper, then run the program (without lid).
- 600 g of chicken breast
- 50 g of olive oil
- 0.5 tsp of Cayenne pepper
Sauté
10:00 / / 160°C
3
Add the slices of chorizo and run the program. Clear and set aside.
- 125 g of chorizo
Sauté
05:00 / / 160°C
4
Put the chopped onion, the diced red and green peppers into the metal bowl, and run the program (with lid). Using a wooden spoon, stir regularly.
- 1 onion
- 1 red pepper
- 1 green pepper
Sauté
10:00 / / 140°C
5
Remove the lid, then add the passata, rice, white stock or chicken broth and thyme then run the program.
- 100 g of passata
- 250 g of basmati rice
- 1 sprig of thyme
- 400 ml of chicken broth
Simmering
10:00 / / 110°C
6
Put the chicken pieces and chorizo back in the cocotte, mix and adjust the seasoning.
- 600 g of chicken breast
- 125 g of chorizo
- 1 pinch of salt
- 1 pinch of pepper
