Winner '11: Judithe Cameron


Chicken, Chorizo & Prawn Jambalaya

  • 1 tbsp olive oil
  • 3 sticks celery, chopped
  • 1 onion, chopped
  • 1 red pepper
  • 1 garlic clove, chopped
  • 2 chicken breasts
  • 2 tsp smoked paprika
  • 1 chorizo sausage
  • 2 tsp tomato puree
  • 600ml strong chicken stock
  • 160g long grain rice
  • Salt and pepper
  • 200g prawns
  • 2 bay leaves
  • 4 spring onions, chopped

To serve:
  • Mixed green salad
  • Garlic bread

  1. Heat the olive oil in a large ovenproof saucepan or casserole over a medium-high heat. Add the celery, onion, red pepper and garlic to the pan and cook for 5 minutes, or until the vegetables are slightly soft and starting to brown.
  2. Add the chicken, paprika and bay leaves to the pan. Reduce the heat and cook the chicken for two minutes per side, just until it has browned.
  3. Stir in the chorizo, tomato puree, stock and rice. Season lightly with salt and pepper, as the chorizo and stock have salt and you will not need much pepper if you are using hot paprika.
  4. Bring to a boil and stir. Cover with a lid and transfer to a preheated oven at 190°C/fan 170°C/gas mark 5.
  5. When the stock is almost absorbed, add the prawns and spring onions and cook for a maximum of five minutes. Remove from the oven and allow to rest for a few minutes.
  6. Serve warm with salad and garlic bread.

Judithe Cameron

"My one pot recipe means easy preparation and cooking. I invite my extended family over and it's a hearty meal where we all sit around the table and have a proper catch-up. Kids and adults alike enjoy this meal, it's the perfect family dinner!"


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