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Category: Meat
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 45 minutes
2 Chicken breast fillets, without skin
2 Tbsp Olive oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
5 stick Celery (cut into small cubes)
1 Red bell pepper (de-seeded and diced)
8 oz Long grain white rice
1/4 tsp White pepper, ground
1/4 tsp Cayenne pepper
1 Bay leaf
1 can (14oz) Diced tomatoes, canned
2 cubes MAGGI Chicken bouillon (broth/stock)
1 pt Water, boiling
1 Tbsp Thyme, fresh (leaves only)
Cut the chicken breasts into bite-sized pieces. Heat the oil in a large frying pan. Add the chicken pieces and cook for 4-5 minutes. Remove the chicken pieces, leaving the oil in the pan, and set aside.
Add the onion to the pan and cook over a medium heat for 2-3 minutes or until the onion starts to soften. Add the garlic, celery and red bell pepper and continue to cook for a further five minutes.
Add the rice to the pan and stir to coat with the oil. Add the white pepper, cayenne pepper, bay leaf and the chopped tomatoes with all their juice from the can. Stir well.
Dissolve the MAGGI Chicken bouillon(broth) cube in the boiling water and add to the rice mixture. Return the chicken pieces to the pan. Bring up to the boil, reduce the heat and simmer for 20 min stirring from time to time. At the end of cooking nearly all the liquid should have been absorbed and the rice should be tender. Add a little more boiling water if the rice becomes too dry before it is completely cooked.
Just before serving remove the bay leaf and sprinkle with the fresh thyme leaves.
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Chicken Jambalaya
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Category: Meat
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 45 minutes
2 Chicken breast fillets, without skin
2 Tbsp Olive oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
5 stick Celery (cut into small cubes)
1 Red bell pepper (de-seeded and diced)
8 oz Long grain white rice
1/4 tsp White pepper, ground
1/4 tsp Cayenne pepper
1 Bay leaf
1 can (14oz) Diced tomatoes, canned
2 cubes MAGGI Chicken bouillon (broth/stock)
1 pt Water, boiling
1 Tbsp Thyme, fresh (leaves only)
Cut the chicken breasts into bite-sized pieces. Heat the oil in a large frying pan. Add the chicken pieces and cook for 4-5 minutes. Remove the chicken pieces, leaving the oil in the pan, and set aside.
Add the onion to the pan and cook over a medium heat for 2-3 minutes or until the onion starts to soften. Add the garlic, celery and red bell pepper and continue to cook for a further five minutes.
Add the rice to the pan and stir to coat with the oil. Add the white pepper, cayenne pepper, bay leaf and the chopped tomatoes with all their juice from the can. Stir well.
Dissolve the MAGGI Chicken bouillon(broth) cube in the boiling water and add to the rice mixture. Return the chicken pieces to the pan. Bring up to the boil, reduce the heat and simmer for 20 min stirring from time to time. At the end of cooking nearly all the liquid should have been absorbed and the rice should be tender. Add a little more boiling water if the rice becomes too dry before it is completely cooked.
Just before serving remove the bay leaf and sprinkle with the fresh thyme leaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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