A delicious, slightly spicy one-pot meal that all the family will love. Jambalaya is a dish from the Deep South of America, influenced by Spanish and French cooking.
Usually, jambalaya contains some kind of sausage, but this baked chicken jambalaya uses chicken thighs and drumsticks, and bacon lardons. This provides all of the deep savoury taste without the fat content of sausages. That is why we've included this recipe in our low calorie meals collection. It's easy to cook - all baked in one pot so there's very little washing up. This recipe has really stood the test of time - it was originally published in Women's Weekly in 1984.
Ingredients
- 2 tbsp oil
- 4 chicken thighs and 4 chicken drumsticks
- 1 large onion, peeled and sliced
- 1 carrot, peeled and chopped
- 1 tsp paprika (smoked paprika, if possible)
- 1 red pepper, deseeded and sliced
- 1 clove garlic, peeled and crushed
- 175g (6oz) easy-cook, long-grain rice
- 400g can chopped tomatoes
- Few sprigs fresh thyme or 1 tsp dried thyme
- Salt and ground black pepper
- 450ml (15fl oz) hot chicken stock
- 125g (4oz) bacon bits
- 2 spring onions, trimmed and chopped
WEIGHT CONVERTER
Method
- Set the oven to 190°C/375°F/Gas 5. Heat the oil in a flameproof casserole, or paella pan, and fry the chicken pieces until brown all over. Take out of the pan. Add the onion and carrot and fry for 5 mins.
- Stir in the paprika, red pepper, garlic and rice and cook for 2 mins, then add the rest of the ingredients. Nestle the chicken pieces on top, bring to the boil and cover with a lid or foil.
- Cook in the oven for 45 mins until the chicken is tender and the rice fluffy.
Top tips for making baked chicken jambalaya
If you prefer, this can be cooked entirely on the hob - just keep it covered with foil or a lid and turn the heat down to low for the 45 minute cooking time.
You might also like…
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Chicken pittas
Jazz up your kids' lunch times by preparing these healthy chicken pittas. Full of flavour but only 62 cals per serving, they're perfect for lunchboxes or a weekend treat
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
"Imagine being asked to speak Spanish if you don't speak it" - here are five phrases to avoid if your kid is mid-meltdown, according to a psychotherapist
Dealing with a meltdown should be a little easier with this advice
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published