Jamaican Jambalaya
The rice has been pre-steamed, so the grains will stay
separate and fuffy.
Ingredients
·
300g pork mince
·
2tsp ground allspice
·
4 garlic cloves, crushed
·
Salt and freshly ground black pepper
·
1tbsp olive oil
·
2 chicken breasts, cut into chunks
·
150g chorizo, diced
·
1 onion, chopped
·
1 red and 1 green pepper, deseeded and sliced
·
1tsp turmeric
·
2cm piece of root ginger, fnely chopped
·
1 hot chilli (preferably Scotch bonnet)
·
300g easy-cook long-grain rice
·
1 litre chicken stock
·
3 sprigs of thyme
·
2 bay leaves
·
150g raw king prawns, shell on
·
2 limes, halved
Recipe
·
In a bowl, mix the pork with 1tsp allspice, 2 garlic cloves and
season with salt and freshly ground black pepper, and shape into 3cm balls.
·
Heat 1tsp oil in a large frying pan, brown the meatballs, then
set aside. heat another 1tsp oil and fry the chicken until browned, then set
aside.
·
Add the chorizo, onion and peppers to the pan with the remaining
oil and fry for 10 mins. Add the remaining allspice, garlic, turmeric, ginger
and chilli, and cook for 1 min, stirring.
·
Return the meatballs and chicken to the pan. Add the rice, stock,
thyme and bay leaves, cover and simmer for 30-40 mins. Add the prawns and cook
for 3 mins, until pink, then add the limes, cut-side down, and griddle until
charred, squeeze over the limes, to serve.
Jamaican Jambalaya
