Chicken jambalaya with physalis
- Main dish
- 30 min. preparation
We all love an easy to cook, one-pot meal. Which perfectly describes this chicken jambalaya. The chorizo and physalis add an extra flavour dimension.
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Ingredients
Chicken jambalaya with physalis
EAT ME products in this recipe
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Preparation method
- Bring a saucepan with 500 ml water and the stock cube to the boil. Reduce the heat.
- Slice the chicken fillet into cubes and season with the salt and pepper. Slice the mushrooms. Slice the chorizo. Thinly slice the garlic.
- Heat the olive oil in a pan and fry the chicken on a high heat for 3 minutes until golden brown. Add the mushrooms and chorizo and fry for 3 minutes. Add the rice, garlic and curry powder (or cajun seasoning) and fry for 1 minute. Pour the water into the pan. Put the lid on the pan and simmer on a low heat for approx. 12 minutes. Stir regularly.
- Meanwhile, remove the papery husk from the physalis berries and rinse them. Add the berries to the pan and cook for another 3 minutes. Slice the spring onion into rings. Sprinkle the spring onion over the dish when the rice is cooked.
Nutrition value per person/bite
- kcal
- 695
- protein
- 36 gr
- fat
- 32 gr
-
- saturated
- 10 gr
- carbohydrates
- 64 gr
-
- sugars
- 5 gr
- fibers
- 4 gr
