One-pot chicken and prawn jambalaya

About the recipe

Make this easy one-pot chicken and prawn jambalaya recipe by Emily Johnson, the Arthritis Foodie. With spiced rice, tender chicken and juicy prawns for a delicious, flavour-packed dinner.

You can easily adapt this jambalaya by adding extra vegetables such as peppers, peas or spinach, or swapping the chicken and prawns for other lean proteins. Adjust the spice level to suit your taste by adding more chilli or keeping it milder. As a one-pot dish, it's also a great option for batch cooking, with leftovers making a convenient lunch or dinner for another day.

This jambalaya is packed with a variety of ingredients that make it both nutritious and satisfying. Chicken and prawns provide protein, while the rice offers energy and the vegetables add fibre, vitamins and minerals. The herbs and spices bring plenty of flavour, helping to create a balanced meal that fits well with a healthy, Mediterranean-style way of eating.

Ingredients

For this recipe, you will need:

• 210g frozen garden peas
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 red onion
• 3 chicken breasts, cut into strips
• 1 tbsp tomato purée
• 2 red bell peppers, finely sliced
• 500g brown rice
• 1x 400g tin of chopped tomatoes
• 800ml vegetable stock
• 700ml water
• 330g raw peeled king prawns
• 2 spring onions
• 1 lemon, cut into 6 wedges

For the spices:

• 2 tbsp smoked paprika
• 2 tsp ground cumin
• 2 tsp garlic granules
• 2 tsp paprika
• 1-2 tsp chilli powder
• 2 tsp dried coriander leaf
• 1 tsp dried rosemary
• 1 tsp onion granules
• 1 tsp black pepper
• Half tsp Himalayan salt

Method

1. Place the frozen peas in a bowl of tepid water and set aside.
2. Heat the extra virgin olive oil in a large saucepan and fry the garlic and red onion for 5 minutes before adding in the chicken breast strips. Cook the chicken for 3-5 minutes until it is sealed white on the outside, then add the spices, tomato purée and bell peppers.
3. Add the brown rice, coating it with the spices and herbs, then pour in the tinned tomatoes and stock and cook for 20 minutes on a low-medium heat, partially covered. Stir occasionally so that the rice does not stick to the bottom of the pan.
4. Add 300ml of water to the saucepan and continue cooking the mixture for 10 minutes before adding another 200ml of water and cooking for a further 5 minutes. Then add the remaining water and cook for a further 5 minutes.
5. Drain the frozen peas and add them with the king prawns, then cook for 5 minutes, stirring well until the prawns are cooked (but not overcooked).
6. Serve with the spring onions sprinkled on top and lemon wedges to squeeze over before serving.