Jambalaya

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Jambalaya
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
960
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie960 cal.(46 %)
Protein82 g(84 %)
Fat44 g(38 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.8 μg(4 %)
Vitamin E12.4 mg(103 %)
Vitamin K40.1 μg(67 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin37.3 mg(311 %)
Vitamin B₆1.8 mg(129 %)
Folate136 μg(45 %)
Pantothenic acid2.5 mg(42 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C183 mg(193 %)
Potassium1,722 mg(43 %)
Calcium241 mg(24 %)
Magnesium220 mg(73 %)
Iron5.8 mg(39 %)
Iodine155 μg(78 %)
Zinc8.6 mg(108 %)
Saturated fatty acids14.3 g
Uric acid649 mg
Cholesterol374 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 ⅔ cups Chicken breasts (cut into bite-sized pieces)
1 ½ Tbsps Lime juice
3 Tbsps olive oil
1.333 cups Chorizo (diced)
2 onions (finely diced)
2 cloves garlic cloves (finely diced)
1 ½ cups Long grain rice
2 Tbsps tomato puree
cup dry white wine
2 cups chicken stock
cayenne pepper
2 large Red pepper (cut into strips)
2 ⅔ cups Prawn (peeled and deveined)
4 cherry Tomatoes
2 unwaxed Limes (cut into eight wedges each)
3 Tbsps fresh parsley (chopped)

Preparation steps

1.
Briefly marinate the chicken in lime juice, salt and ground black pepper.
2.
In a large frying pan or saucepan, heat half of the oil and quickly fry the chicken together with the chorizo. Remove from the pan and put to one side.
3.
Fry the onion and garlic in the remaining oil until translucent. Add the rice and fry together briefly then add the tomato purée. Deglaze with the wine, then add the stock and season with salt and cayenne pepper. Cover and simmer for 15-20 minutes, adding the peppers after about 10 minutes. Add a little extra stock if required.
4.
Around 5 minutes before the end of the cooking time, lay the prawns, tomatoes, chicken and chorizo on top of the rice. Put the lid back on and finish cooking.
5.
Check the seasoning then arrange in a large dish with the lime wedges and serve sprinkled with parsley.