Oven-Baked Chicken Jambalaya by Sophie Wright

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Find RSPCA Assured Chicken at Your Favourite Supermarket

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RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.

RSPCA Assured Chicken Welfare The Real Cost of Cheap Chicken

Ingredients
  • 2 tablespoons olive oil
  • 6-8 RSPCA Assured labelled chicken thighs
  • 4 teaspoons Cajun seasoning (or equal quantities of cumin, paprika and dried herbs)
  • 2 red peppers, deseeded and cut into 1cm pieces
  • 1 large onion, peeled and sliced
  • 1 large red chilli, finely chopped
  • 2 garlic cloves, peeled and sliced
  • 300g long grain rice
  • 500ml hot chicken stock
  • 1 x 400g tin chopped tomatoes
  • Salt and freshly ground black pepper
  • 100g green beans, cut into 5cm pieces
  • 100g fresh peas
  • RSPCA Assured labelled chorizo (optional
    add this when you fry your onions if you are using it)

To serve

  • 1 lemon, cut into wedges
  • Salad

This is super tasty and any left overs make a great packed lunch the next day.

Method
  • Preheat the oven to 180°C.
  • Heat a large casserole dish on a medium heat and add half the olive oil.
  • Season the chicken thighs with 1 teaspoon of the Cajun seasoning and lay them into the hot oil.
  • Fry for 3–4 minutes per side until the skin starts to turn golden brown. Remove and set aside.
  •  Add the remaining olive oil to the pan and add the peppers, onion, chilli and garlic (and chorizo if using).
  • Cook for 5–7 minutes before adding the remaining Cajun seasoning and the rice.
  • Coat the rice well in all the juices at the bottom of the pan, then pour in the hot stock and add the canned tomatoes.
  • Stir well and season before placing on a tight-fitting lid and putting the casserole dish into the oven.
  • Once your jambalaya has had 20 minutes of cooking time, remove it from the oven and stir well before adding the green beans and peas.
  • Stir again before adding the fried chicken to the top of the rice dish. Put the lid on the pan, place it in the oven and cook for a further 20 minutes.
  • Check there is enough stock – you can always add a little more if it looks as if it is drying out.
  • Check the rice is cooked before serving with a wedge of lemon and a side salad.
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