Easy microwave jambalaya recipe
Microwave chicken and chorizo jambalaya You don't need a hob to make this delicious spicy rice recipe. You can cook the whole dish in the microwave. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave carrot and ginger rice. Each serving provides 603 kcal, 44g protein, 59g carbohydrate (of which 9.4g sugars), 19g fat (of which 5.9g saturates), 4.7g fibre and 2.3g salt. 200ml/7fl oz boiling water200g tin chopped tomatoes½ onion, roughly chopped1 celery stick , roughly chopped½ green pepper, seeds removed, roughly chopped1 garlic clove, grated or crushed½ tsp hot chilli sauce (optional)2 tsp tomato purée1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice50g/1¾oz cooking chorizo, skinned and roughly chopped2 boneless chicken thighs, skin removed, roughly chopped1 tbsp roughly chopped fresh parsley 200ml/7fl oz boiling water 200g tin chopped tomatoes ½ onion, roughly chopped 1 celery stick , roughly chopped ½ green pepper, seeds removed, roughly chopped 1 garlic clove, grated or crushed ½ tsp hot chilli sauce (optional) 2 tsp tomato purée 1½ tsp Cajun seasoning 125g/4½oz easy-cook long grain rice 50g/1¾oz cooking chorizo, skinned and roughly chopped 2 boneless chicken thighs, skin removed, roughly chopped 1 tbsp roughly chopped fresh parsley Method Pour the water into a heatproof jug, add the tinned tomatoes and stir well.Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well.Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well.Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt).Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt).Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot.If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot.Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Pour the water into a heatproof jug, add the tinned tomatoes and stir well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well. Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt). Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve.