Chicken jambalaya (TM)

This is a chicken jamabalaya recipe for the Thermomix. The chicken is steamed in the Varoma basket, but can also be poached in the bowl at 90°.

Chicken jambalaya (TM)

Servings:	Serves 4
Calories per serving:	357
Ready in:	1 hour 45 minutes
Prep. time:	25 minutes
Cook time:	1 hour 20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Just like the song 4/5 ..but Thermy-made! Jerry

Ingredients

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• 1 x 1.3kg chicken, parson's nose removed
• 1 small onion, cut into quarters
• 1 bay leaf
• Garlic, to taste, peeled
• 30g butter, ghee or olive oil
• 100g cooked bacon
• 4 spring onions, chopped on the diagonal
• 2 sticks of celery, chopped into half-moons
• 2 sweet peppers, any colour, deseeded and chopped
• 200g basmati rice
• 2 teaspoons paprika powder
• ½ teaspoon dried oregano or dried mixed herbs
• 2 tablespoons fresh basil leaves, chopped, if available
• 1 400g tin plum tomatoes, chopped
• 1 tablespoon Worcester sauce
• Chillies, chilli sauce or chilli powder - I used 1 teaspoon extra hot chilli powder and 1 tablespoon Nando's Piri-Piri sauce
• Parsley, chopped (optional)

Method

1. Fill the TM bowl with 1.2kg water and add the onion and bay leaf.
2. Place the chicken in the Varoma basket 30 minutes / Temp. Varoma / Speed 2.
3. Turn chicken over and continue cooking for another 30 minutes.
4. Check for done-ness and cook for longer if necessary.
5. Remove the basket and allow to cool, reserving the steaming water and discarding the onion and bay leaf.
6. Remove the meat from the bones.
7. Add the garlic to the bowl and chop 5 seconds / Speed 5 then scrape down the inside of the bowl.
8. Add the butter or oil, bacon, spring onions, celery and pepper and sautée 10 minutes / Temp. Varoma / Speed 1 / MC off.
9. Add the rice and cook for 1 minute / Temp. Varoma / Speed 1 / MC off.
10. Add the tomatoes, spices, herbs, Worcester sauce, hot pepper sauce and chicken.
11. Fill the bowl with the reserved steaming water until you reach the 2 litre mark in the bowl.
12. Cook 15 minutes / 90° / Speed Spoon / Reverse Blade or until the liquid has gone and the rice is cooked - it may help to remove the MC for part of the cooking time.
13. Add a little more water if it dries out before the rice is done.
14. Serve and garnish with the finely chopped parsley if desired.

Recipe source

• Adapted for Thermomix from Chef's's recipe for Chicken jambalaya.

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