INGREDIENTS:
Fry Light
275g Skinless Chicken Breasts, cut into strips
1 Onion, Diced
1 Yellow Pepper, de-seeded and sliced
4 Garlic Cloves, chopped finely
Large pinch allspice
2 teaspoons cumin seeds
1 teaspoon jerk seasoning
550ml Chicken Stock/Bovril
200g rice
165g canned or frozen sweetcorn
2 limes
Salt and Pepper
Salsa, to serve
200g Cherry Tomatoes
1/2 Small cucumber, chopped finely
4 Spring Onions, sliced finely
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- Spray a deep, heavy based pan with fry light and brown the chicken pieces for a few minutes. Set aside.
- Using the same pan, spray again and cook the onion and yellow pepper for 2-3 minutes, until softened slightly. Add the garlic and all the spices and cook for a further 2 minutes. Add the rice and chicken stock and bring to the boil. Simmer slowly, uncovered, for 20-25 minutes, until the rice is almost cooked.
- Add the chicken pieces and cook for a further 5 minutes until the rice is completely cooked and most of the liquid is absorbed.
- Add the sweetcorn to the pan and squeeze over the juice of 1 lime. Give everything a good stir and taste for seasoning, cover and let rest for 5 minutes. Meanwhile, mix together the salsa ingredients with the juice of the remaining lime, season and then serve with the jambalaya.
Free on NoCount, 4 and a half per serving on Full Choice. Serves 4.
