About this recipe:This colourful dish of prawns, chicken and spicy sausage looks and tastes spectacular, yet it is so easy to make! I've used a time-saving, ready-made salsa for flavour. Serve with a leafy green salad. Delicious!
100g sausage, cut into small chunks, (chorizo preferred)
300g skinless chicken breast fillets, cut into bite-sized pieces
350g basmati rice
900ml hot chicken or vegetable stock, made with stock cubes
Fry the sausage: Heat a large, deep frying pan over a medium heat. Add the sausage and fry for 2-3 minutes or until just starting to brown. Remove from the pan using a draining spoon and set aside. Add the chicken to the sausage oil and cook for 1-2 minutes, stirring until lightly coloured. Remove and set aside.
Add the rice and stock: Add the rice to the pan and cook, stirring, for 1 minute. Pour in the hot stock and add the bay leaf. Reduce the heat, then cover the pan with a lid or foil and simmer gently for 5 minutes.
Add the meat to the rice: Stir the suasage and chicken into the rice. Cover the pan and simmer for 10 minutes. Stir in the salsa, prawns and parsley, and cook for a further 3-4 minutes or until the prawns are just cooked, most of the liquid has been absorbed and the rice is tender.
Serve: Remove the bay leaf, then season and sprinkle with a dash of Maggi sauce, if you like. Serve immediately.
You can use frozen raw prawns; add them at step 3 after the meat and rice have simmered for 8 minutes. If you want to use cooked prawns, add them after the salsa has cooked for 1 minute at step 3.
Seafood jambalaya: Leave out the chorizo and chicken, and stir in 350g skinned salmon fillet, cut into bite-sized cubes, with the prawns. Stir in 2 tbsp snipped fresh chives instead of the parsley and squeeze a little lime juice over the jambalaya before serving.