I have shared my ‘Oven-Baked Jambalaya’ recipe on this website. It is quite easy to cook. But today, I didn’t have enough energy. I wanted to cook it in the easiest possible way. The Rice Cooker is the best method. I placed the Chicken pieces at the bottom as I wanted to brown them. How brilliant the Rice Cooker is!
300g Chicken Thigh Fillets
Salt & Pepper
1 to 2 Smoked Pork Sausages *about 150g, sliced
*Note: If you use Chorizo, reduce the amount of Cayenne Pepper
2 cups (*180ml cup) Short Grain OR Medium Grain Rice
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
15cm Celery *thinly sliced
1/2 Red Capsicum *cut into 2-3cm pieces
400ml Chicken Stock *OR 400ml Water and 1 Stock Cube (finely chopped)
1 tablespoon Cajan Spice Mix
Cayenne Pepper OR Ground Chilli as required *OR Tabasco
1/4 teaspoon Salt *alter the amount according to the saltiness of the stock
1 tablespoon chopped Parsley
- Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper, and place in the rice cooker’s inner pot. Arrange Sausages pieces as well.
- Wash Rice, drain, and spread over the Chicken and Sausages, but DO NOT stir. Scatter Onion, Garlic and Celery, then place Capsicum on top.
- Pour the Chicken Stock, sprinkle Cajan Spice, Cayenne Pepper (OR Ground Chilli) and Salt. Press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with chopped Parsley and serve.
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