Our chicken jambalaya is sweet with earthy garlic, packed with vibrant chilli powder and warmed with aromatic allspice for a mildly spicy midweek meal that’s full of flavour. The great thing about this dish is that it’s completely customisable to your tastes – not to mention a super easy way to use up yesterday’s leftovers. For authentic Cajun-style flavour straight from Louisiana, simply combine the Schwartz Chicken Jambalaya recipe mix with water and use it to infuse your favourite combination of protein, rice and vegetables. If you like it extra spicy, just add an extra shake (or three!) of our hot chilli powder.
Paprika, Flavourings, Dried Garlic (10%), Salt, Dried Onion, Chilli Powder (9%)(Chilli Pepper, Cumin, Salt, Oregano, Garlic), Sugar, Cumin, Allspice (5%), Oregano, Thyme, Acid (Citric Acid), Cayenne Pepper, Rapeseed Oil, Anti-caking Agent (Silicon Dioxide), Colour (Paprika Extract).
For OUR RECIPE you will need ...
450g (1lb) skinless, boneless chicken breasts or thighs, sliced
75g (3oz) chorizo, sliced
1 onion, chopped
325g (11oz) long grain rice
1 green pepper, chopped
600ml (1 pint) water
400g tin chopped tomatoes
1. Fry the chicken and chorizo for 3-4 minutes, until golden brown. Add the onion and cook for a further 5 minutes.
2. Add the rice and pepper and cook for a further minute. Mix the sachet contents with the water, stir into the pan with the chopped tomatoes and bring to the boil.
3. Reduce the heat, cover and simmer for 15 minutes until the rice is tender and the water has been absorbed.
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