About this recipe:This recipe will make enough to feed an army. It's freezer friendly, which is great if you don't have an army to feed. Chicken is baked with bacon, ham, prawns, sausage and rice in a tomato-based chicken stock. It's fantastic for the cold winter months.
250ml soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast fillets
335g bacon, cut into small pieces
8 onions, diced
4 cloves garlic, finely chopped
6 tablespoons plain flour
1.35kg chorizo sausage, casings removed and sliced into chunks
1.35kg cooked ham, cut into 1.25cm pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
1.2 litres chicken stock
6 (400g) tins chopped tomatoes with juice
4 green pepper, chopped
1.1 kg uncooked white rice
4.5kg medium prawns, peeled and deveined
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Saute bacon in a large saucepan over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and chorizo. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to the boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 250 C / Gas 9 for 12 minutes or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 120 C / Gas 1/2. Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 litres of water. Add the prawns and cook for 3 minutes until they are firm to the touch. Drain well. Toss prawns and chicken with jambalaya mixture and serve.