Orange and Honey Chicken Jambalaya

Nutrition per serving

Calories682 kcal
Protein50.6 g
Carbs42.4 g
Fats33.8 g
Saturated Fat8.5 g
Monounsaturated Fat18.5 g
Polyunsaturated Fat4.6 g
Sugars11.7 g
Fiber4.8 g
Sodium2,385 mg

Ingredients

Garlic
Onion
Parsley
Chicken Stock Cube
Green Bell Pepper (capsicum)
Chicken Thigh
Oranges
Honey
Chorizo
Basmati Rice
Chopped Tomatoes (canned)
Habanero Sauce
Olive Oil
Preparations
1. Peel/finely dice the garlic and onion.

2. Remove the core/slice the peppers into ½ cm cubes.

3. Slice the chicken into bite-sized pieces.

4. Finely chop the parsley.

Cooking Instructions
1. In a small pot, bring to boil 100ml of water with the stock pot.

2. In a non-stick pan, heat half a tbsp of olive oil over high heat. Add the chicken with a pinch of salt (optional) and pepper and cook until browned all over. Add a pinch of orange zest with a tsp of honey and stir to combine. Transfer the chicken mixture to a bowl and set aside.

3. Return the pan to heat with ½ a tbsp of olive oil and reduce heat to medium. Add the onion and cook for a minute before adding the chorizo, garlic and peppers and continue to cook for 3 minutes.

4. Return the chicken mixture to the pan and add a good squeeze of juice from the orange with a dash of habanero sauce.

5. Add the rice with the tinned tomatoes with all the stock. Cover the pan with the lid, reduce the heat to medium-low and cook for 6 minutes. Remove the lid and cook for a further 5 minutes until the rice is tender. Season with salt (optional) and pepper to taste and add a little water if the mixture becomes dry.

6. When the rice is cooked, stir in the parsley (reserve ¼ of a tsp for garnish), then remove from heat.

7. Serve in a bowl with the reserved parsley sprinkled over the top and a squeeze of juice from the orange.