Jambalaya with chicken and chorizo
Ingredients (serves 4)
- Chicken or vegetable stock 700 ml
- Saffron or turmeric 5 g
- Sliced chorizo 200 g
- Chicken legs or wings 700 g
- Tomatoes 200 g
- Onion 150 g
- Garlic cloves 2 pcs.
- Olive oil 20 ml
- Fresh red and yellow peppers 150 g
- White wine (optionally) 50 ml
- Paella rice 300 g
- Sweet paprika 10 g
- Hot paprika 3 g
- Bay leaves 2 pcs.
- Salt, pepper to taste
Method:
- In a small pot, boil the stock together with saffron or turmeric.
- Dice the meat, peppers, peeled tomato, slice the chorizo, and chop the garlic.
- In a large frying pan, heat the oil and fry the chorizo and onion, chicken, garlic, pepper and tomato one by one.
- Stir from time to time.
- Pour in the wine, bring to a boil and cook for about 5 minutes over high heat until the wine evaporates.
- Add the spices and after a while pour in the rice, mix, pour in the hot stock and bring to a boil.
- Place the jambalaya with chicken and chorizo to the oven on the Grill + steam roasting / P08S cycle.
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FullSteam oven
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