BAKED CHICKEN JAMBALAYA - Serves 4
Syn Free
8 skinless chicken thighs or 4 skinless chicken breasts
1 large onion, finely chopped
1 carrot, peeled and finely chopped
1 tsp. smoked paprika
1 red pepper, deseeded and finely chopped
1 fat clove of garlic, crushed
175g easy-cook, long-grain rice
400g can chopped tomatoes
450ml hot chicken stock
125g bacon, all visible fat removed and bacon chopped into small pieces
Heat the oven to 170C/Gas 5.
Season the chicken pieces with salt and black pepper.
Spray a flame-proof casserole dish well with Frylight and fry the chicken pieces until brown all over.
Add the onion and carrot and fry for 5 minutes.
Stir in the paprika, red pepper, garlic and rice and cook, stirring, for two minutes.
Add the tomatoes, stock and bacon pieces. Bring to the boil and cover with a lid or foil.
Cook in the oven for 45 minutes, until the chicken is tender and the rice fluffs up easily with a fork.
This is also good with a tsp. of dried thyme stirred through and some spring onions snipped in, just before baking.
This is based on a recipe from the Woman and Home magazine.