Tabasco Jambalaya with Orange and Honey Chicken

Nutrition per serving

Calories920 kcal
Protein87.6 g
Carbs62.4 g
Fats34.1 g
Saturated Fat8.2 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.7 g
Sugars17.2 g
Fiber7.9 g
Sodium2,478 mg

Ingredients

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

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

3. Slice the chicken into bite-sized pieces.

4. Finely chop the parsley.

Cooking Instructions
1. In a small pot, bring to boil 150ml of water with the stock pot.

2. In a non-stick pan, heat a tsp of olive oil over high heat. Add the chicken with a pinch of salt 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 Tabasco 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 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.