Creole chicken jambalaya

Name: Creole chicken jambalaya
Cook time: 15 min
Yield: 1

with remoulade sauce and toasted pepitas

Ready in around 15 mins

RECIPE FACT:

Hailing from Louisiana, USA, this dish is a popular choice fusing Creole and Cajun flavours influences

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE ONION AND CHICKEN:

Using half the redonion, peel and finely slice. Open the pack of steamed mixed rice, gently squeezing on the bag to break up any large clumps and set aside. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice the thigh into 6 strips.
2. TO COOK THE ONION AND CHICKEN:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and chicken to the pan, season with salt and pepper and cook for 4-5 mins stirring regularly.
3.TO FINISH THE JAMBALAYA:

Add the rice and cook for a further 1-2 mins. Pour in the Creole sauce and peas then cook for 1-2 mins or until chicken is cooked through.
TO SERVE:

Spoon Creole chicken jambalaya into a bowl. Top with a handful of mesclun and dollop with remoulade sauce. Sprinkle over the toasted pepitas and finish with a grind of freshly cracked pepper.