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  • 4 chicken fillets diced

  • 3 tablespoons Karen’s Spicy Marinade

  • 2 tablespoons of tomato puree 

  • 1 tablespoon oil

  • 1 large onion finely chopped

  • 2 cloves garlic crushed

  • 1 red pepper sliced

  • 1 yellow pepper sliced

  • 150g green beans halved

  • 200g white rice uncooked

  • 1 teaspoon dried thyme

  • 600ml chicken stock

  • 12 - 15 raw king prawns

  • Ground black pepper

 

Pre-heat oven 180.  

 

Coat diced chicken breast fillets in Karen’s Spicy Marinade.

Jambalaya with Karen's Spicy Marinade

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Heat oil in oven proof dish with lid & fry chicken until lightly golden then add onions, garlic & peppers for a 5 minutes.

 

Add dry rice & cook for 1 minute & stir to soak up the juices. Mix tomato puree with chicken stock and add to pan. Add green beans & thyme then add black pepper to taste.

 

Bring to the boil & cover, place in oven for 20 minutes.

 

Remove from oven stir well, check seasoning then add raw prawns. Cover & cook for a further 7 to 10 minutes or until prawns are cooked through.