Chicken, prawn and chorizo jambalaya

Just yesterday I've been telling you all about the Tilda Kids cooking session with Dhruv Baker at the Big Feastival. It was a lovely event, and I came back home inspired and enthusiastic.
If you were in the vicinity of Tilda Kids' stand on that day, you'd have been drawn in by the enticing smell of food wafting in the air.

It was the chicken, prawn and chorizo jambalaya, a dish I wanted to recreate at home, full of robust flavours and textures. A feast for eyes and absolutely mouthwatering.

This dish has been cooked with the Limited edition Tilda rice - Barbecue rice - a great addition to Tilda range of steamed basmati. What makes it different from the other rice in this range?
It combines" smokey Paprika, Chipotle chilli, aromatic fennel and a touch of maple syrup – Dhruv’s creation combines Tilda’s trademark long and slender Basmati grains with unique flavours inspired by the great British Barbecue".
We loved the new Barbecue rice and hope Tilda would change the Limited edition into a permanent addition to their range. It's too tasty to only be available for a short time.

Chicken, prawn and chorizo jambalaya (recipe reproduced here with the kind permission given by Tilda rice)

Ingredients:

1 pack of Tilda Barbecue Rice

2tbsp olive oil

1 garlic clove, crushed

1 tsp. Cajun seasoning

1 large chicken breast, diced

50g, chorizo diced

1 stick celery, finely chopped

1 orange pepper, chopped

200ml chicken stock

Handful freshly chopped parsley

8 large whole prawns

Salt and freshly ground black pepper

Guacamole dip and lemon wedges to serve

1. Heat the oil in a large frying pan or a paella pan if you have one. If using a paella pan pop on top of a hot BBQ
2. Add the garlic and Cajun seasoning until sizzling
3. Add the chicken breast and chorizo and coat well. Cook over a high heat for 4-5 minutes
4. Add the chicken stock and rice and simmer gently for 5 minutes
5. Add the celery and peppers and cook for a further few minutes
6. Stir in the parsley and heat through.  Season with salt and freshly ground black pepper.
7. Brush the prawns with a little oil and cook on the BBQ or in a griddle pan for 3-4 minutes on each side
8. Place the prawns on top of the Jambalaya and serve with Guacamole and  a squeeze of lemon juice

My notes: I didn't have a celery, and used a red pepper. I also cooked 2 chicken breasts and more prawns to feed us all, and didn't cook the prawns separately. 

It was a very tasty chicken dish, easy to make, quick and it cheers the tastebuds.

For more recipes and culinary ideas, visit Tilda/recipes page.