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Spicy Chicken Jambalaya

For 6 you'll need

  • 225g/8oz skinned and boneless chicken breasts
  • 175g/6oz piece raw smoked bacon
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, diced
  • 1 tsp chopped fresh thyme
  • 1/2 tsp dried thyme
  • 1 tsp mild chilli powder
  • 1/2 tsp ground ginger
  • 2 tsp tomato puree
  • 2 dashes of tabasco
  • 1 1/4 chicken stock
  • 300g/10oz easy cook rice
  • 115g/4oz cooked sliced, chorizo sausage
  • 2 tbsp chopped fresh flat leave parsley
  • salt and ground black pepper
  • 6
  • 2.5 - 3 mins


Cube chicken and season with salt and pepper. Trim bacon then cut into chunks.

Warm half the olive oil in frying pan and add onion, fry gently for 5 mins. Stir in garlic, celery, thyme, chilli powder and ginger and cook for 1 min. Transfer to crock pot and turn slow cooker to high.

Heat the last of the oil in frying pan and add the chicken and fry until lightly browned. Add the chicken to the crock pot along with the bacon.

Add the tomato puree and tabasco to the stock and whisk. Pour into crock pot and cook on high for 1 1/2.

Sprinkle rice into the pot and stir to mix. Cover and cook on high for 45 mins.

Stir in chorizo and cook on high for 15 mins.Stir in chopped parsley. Switch slow coooker off and leave to stand for 10 mins.

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