Spicy chicken jambalaya
Pour a couple of glugs of olive oil into a large saucepan (make sure you have a lid for it) and fry the chicken until lightly browned over a medium to high heat.
Remove the chicken with a slotted spoon and keep to one side.
Add the onion and red pepper and fry until soft. Next add in the chopped garlic and fresh chilli and fry for a further minute.
Throw in the smoked paprika, cayenne pepper, cumin and sundried tomato pasta and mix well.
Next pour in the chicken stock and chopped tomatoes and bring to boil. Add the chicken back into the pan with the uncooked rice, stir well and then pop on the lid and turn down to a simmer. Leave for 20 minutes, or until rice is cooked.
Season with salt and fresh black pepper.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 30 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 103.9mg | 32 % | |
Sodium 226.7mg | 8 % | |
Potassium 1217.5mg | 32 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 16.8g | ||
Protein 45.3g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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