Chicken Jambalaya

This one-pot favourite is filled with flavour and just right for family mealtimes....

information

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Syns per serving:

Green: 7½

Extra Easy: 1½

ingredients

1 onion, finely chopped
1lb/454g chicken thigh fillets, cut into bite-size chunks
6 Quorn sausages, sliced
1 red, 1 green and 1 yellow pepper, deseeded and roughly chopped
2 courgettes, roughly chopped
2 tsp dried thyme
Zest and juice of 1 lemon
400g can chopped tomatoes
9oz/255g long grain rice
16fl oz/454ml chicken stock
Salt and freshly ground black pepper
A handful of fresh parsley, chopped

method

1. Heat a large pan sprayed with Fry Light. Add the onion and fry for 10 minutes to soften. Stir in the chicken and Quorn sausages and carry on cooking over a medium heat for 10 minutes.
2. Add the peppers, courgettes, thyme, lemon zest, chopped tomatoes, rice and stock and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally.
3. Remove the pan from the heat, stir in the lemon juice and season to taste. Leave the jambalaya in the pan for a few minutes to soak up any remaining liquid. Serve sprinkled with some freshly chopped parsley.