Saturday, October 25, 2008

Spicy Jambalaya

Serves: 4


2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped

Microwave Method:

1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.

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