Creole chicken jambalaya

Name: Creole chicken jambalaya
Cook time: 15 min
Yield: 2

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 2 people

Cooking Instructions:

1. TO PREPARE THE ONION AND CHICKEN:

Peel and finely slice the red onion. 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 thighs from their packaging and pat dry with a paper towel. Slice each 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 bowls. 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.