
Chicken Jambalaya
COURSE:
Main Course
Chicken Jambalaya
Photo by: Pauline Scholey
Chicken Jambalaya
Photo by: Pauline Scholey
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 tsp olive oil + extra 1 tsp
- 225 g chorizo sausage
- 450 g chicken breasts
- 600 ml Water
- 250 g brown rice long-grain
- 1 large onion
- 1 red pepper
- 1 green bell pepper
- 1 celery stick
- 1 tsp thyme
- 1 tsp chilli powder
- 3 bay leaves
- 2 tsp Cajun seasoning
- 400 g can chopped tomatoes
- 3 spring onions
Instructions
- Select Sauté on the Instant Pot and adjust the time to 10minutes. Once the pot starts to warm up, add 2 tsp oil.
- When the display indicates hot, add the chorizo, and stir frequently, cooking for about 4 minutes.
- Once the chorizo has browned, keep the Instant Pot on but remove the chorizo from the pot and set to one side then immediately add the extra 1 tsp oil to the pot.
- Place the chicken in too, then cook for 2 minutes on each side, until lightly browned.
- Add the Water, brown rice, onion, red and green pepper, celery stick, thyme, chilli powder and bay leaves, then use a wooden spoon to deglaze the pot.
- Press Cancel on the Instant Pot, then secure the lid in place.
- Select Pressure Cook on ‘High’ and program the time for 18 minutes. Select Start.
- Once the timer has finished, perform a quick pressure release, and when the valve has dropped open the lid.
- Stir in the cooked chorizo, Cajun seasoning, and tomatoes, then with the lid still off, select Cancel and then Sauté again and bring the mixture to the boil.
- Once boiling, Adjust the temperature from High to Low and leave to simmer for 5 minutes, stirring frequently.
- After 5 minutes, turn cooker off and leave to stand for 10 minutes before serving.
- Serve Jambalaya in bowls, and garnish with sliced chopped onions.