Orange and Honey Chicken Jambalaya
Nutrition per serving
Calories | 682 kcal |
Protein | 50.6 g |
Carbs | 42.4 g |
Fats | 33.8 g |
Saturated Fat | 8.5 g |
Monounsaturated Fat | 18.5 g |
Polyunsaturated Fat | 4.6 g |
Sugars | 11.7 g |
Fiber | 4.8 g |
Sodium | 2,385 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.
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.
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.