Jamaican Jambalaya
The rice has been pre-steamed, so the grains will stay
separate and fuffy.
Ingredients
·
300g pork mince·
2tsp ground allspice·
4 garlic cloves, crushed·
Salt and freshly ground black pepper·
1tbsp olive oil·
2 chicken breasts, cut into chunks·
150g chorizo, diced·
1 onion, chopped·
1 red and 1 green pepper, deseeded and sliced·
1tsp turmeric·
2cm piece of root ginger, fnely chopped·
1 hot chilli (preferably Scotch bonnet)·
300g easy-cook long-grain rice·
1 litre chicken stock·
3 sprigs of thyme·
2 bay leaves·
150g raw king prawns, shell on·
2 limes, halved
Recipe
·
In a bowl, mix the pork with 1tsp allspice, 2 garlic cloves and
season with salt and freshly ground black pepper, and shape into 3cm balls.·
Heat 1tsp oil in a large frying pan, brown the meatballs, then
set aside. heat another 1tsp oil and fry the chicken until browned, then set
aside.·
Add the chorizo, onion and peppers to the pan with the remaining
oil and fry for 10 mins. Add the remaining allspice, garlic, turmeric, ginger
and chilli, and cook for 1 min, stirring.·
Return the meatballs and chicken to the pan. Add the rice, stock,
thyme and bay leaves, cover and simmer for 30-40 mins. Add the prawns and cook
for 3 mins, until pink, then add the limes, cut-side down, and griddle until
charred, squeeze over the limes, to serve.
Jamaican Jambalaya