This speedy chicken jambalaya is ready in 30 minutes. It’s great for the nights when one of the girls has to eat early due to Cubs or Guides commitments.
It’s very filling and tasty; you can serve it with a side salad to make up your 1/3 speed or you can add any other vegetables that you like.
Speedy Chicken Jambalaya
None of the kids knew it was a Slimming World recipe and they all asked for seconds.
We made extra and I saved a couple of portions so I could have them for my lunches the following days 🙂
Speedy Chicken Jambalaya Recipe
Recipes, Slimming World
Servings: Serves 4
Low-calorie cooking spray
Onion - 1 peeled and Chopped
Garlic cloves - 3 peeled and crushed
Skinless chicken breasts - 4 cut into bite sized pieces
Dried long grain rice - 350g
Boiling chicken stock - 1L
Smoked paprika - 1 tsp
Dried parsley - 2 tsp
Tomato puree - 4 tbsp
Tabasco sauce - 1/4 tsp
Red pepper - 1 bottled and roasted in brine, drained and chopped
Bay leaf - 1
Frozen mixed vegetables - 300g
Salt and freshly ground black pepper
Small handful of finely chopped fresh parsley, to garnish
Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a high heat.
Add the onions, garlic and chicken and stir-fry for 2-3 minutes.
Add all the remaining ingredients to the pan and season well.
Bring to the boil then cover the pan and simmer gently for 15-20 minutes or until the stock is almost absorbed and the rice is tender.