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Chicken and seafood rice
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 4 Chicken drumstick
- 1 onion
- 2 cloves garlic cloves
- 2 red peppers
- 3 Tbsps Oil
- 1 Tbsp all-purpose flour
- 1 pinch allspice
- ½ tsp cayenne pepper
- 1 chili pepper (chopped)
- freshly ground peppers
- 1 tsp salt
- 1 ¼ cups Long grain rice
- 2 cups vegetable stock
- ½ cup sweet Corn (kernels)
- 7 ozs Crabmeat
- 8 Scallop (prepared, with coral)
- 1 Tbsp butter
- 8 Oyster (shelled, poached for 1 minute)
- ground Sea salt
Preparation
Preparation steps
1.
Season the chicken drumsticks with salt, pepper and allspice and dust with flour. Heat 1-2 tbsp oil and brown the chicken drumsticks on all sides, then set aside.
2.
Peel and finely chop the garlic. Peel and slice or dice the onion. Wash, halve, core and slice or dice the red peppers.
3.
Put the rest of the oil into the pan, add the vegetables and sweat until translucent. Add the rest of the spices and seasonings.
4.
Wash and drain the rice, add to the pan and sweat briefly. Now add the chicken drumsticks and hot vegetable stock and bring to the boil. Put a lid on the pan, turn down the temperature and cook over a low heat for 15-20 minutes, or until the rice has absorbed all the liquid.
5.
Meanwhile heat the butter in a frying pan and gently fry the scallops and crabmeat over a low heat. Add the sweetcorn kernels.
6.
Mix into the jambalaya with the oysters, season to taste with salt and pepper and serve.
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