Slow Cooker Chicken Jambalaya

2015-12-12

Cuisine: Creole
Course: Main Dish
Skill Level: Advanced
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Servings : 6
Prep Time : 10m
Cook Time : 5:00 h
Ready In : 5:10 h

Slava Bond

I'm cooking chef since 1986. My..

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Slow cooker chicken Jambalaya.Chicken breasts with spices and rice cooked in slow cooker

Ingredients

1/2 pound (240 g0 skinless and boneless chicken breasts,cubed
6 oz (180 g) raw smoked bacon,fat trimmed and cubed
2 tablespoons olive oil
1 large yellow onion,peeled and chopped
2 garlic cloves,peeled and crushed
2 sticks celery,diced
1 teaspoon chopped fresh thyme
1 teaspoon mild chili powder
1/2 teaspoon freshly ground ginger
2 teaspoons tomato puree
2 dashes of Tabasco sauce
3 cups (750 ml) boiling chicken stock
10 oz (300 g) easy-cook rive
4 oz (120 g) cooked horizo sausages,sliced
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper,to taste

Method

Step 1

In a saucepan,heat 1 tablespoon olive oil. Add onion and fry,stirring, for about 5 minutes. Stir in crushed garlic,celery,thyme,chili powder and ginger and cook for a further 1 minute. Transfer mixture to slow cooker.

Step 2

In the same saucepan,heat remaining 1 tablespoon olive oil. Add cubed chicken and fry gently until lightly browned. Transfer fried chicken to slow cooker together with bacon cubes.

Step 3

In a mixing bowl,combine tomato puree,Tabasco sauce and chicken stock. Whisk well and pour mixture into slow cooker. Mix well,cover slow cooker and cook on high-heat setting for 1 ½ hours.

Step 4

Sprinkle easy-cook rice into the slow cooker and stir to mix. Cover and cook on high-heat setting for a further 45 minutes-1 hour or until rice almost tender and chicken stock has been absorbed. Add a little water if mixture is too dry.

Step 5

Stir in chorizo,cover and cook on high-heat setting for a further 15 minutes. Stir in chopped fresh parsley and season with salt and black pepper. Stir again and turn off slow cooker. Leave for 10 minutes,then,using a fork,stir to fluff up the rice.

Step 6

Serve garnished with fresh parsley or chopped green onions.

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