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Chicken & Prawn Jambalaya


  • 6 boneless chicken thighs
  • 300g chorizo
  • 2 large handfuls of cooked prawns
  • 500g long grain rice
  • 400g tin chopped tomatoes
  • 1.5 litres chicken stock
  • 1 red onions
  • 4 cloves of garlic
  • 4 sticks of celery
  • 1 red chilli
  • 2 peppers
  • Olive oil
  • 0 : 25

    Finely chop the vegetables and cut the chicken and chorizo into bite sized pieces. With the Paella or Chef Pan in place fry your chorizo for 3 or 4 minutes as the BBQ pre-heats, then remove and keep to one side. Add the chicken to the pan and cook for a few minutes until browned all over, remove from the pan and add to the chorizo for later.

    Put the onion, garlic, celery and peppers into the pan and cook gently for 5 minutes, then add the rice and stir well. Add the chicken and chorizo back to the pan and pour in the stock and tomatoes and season with salt and pepper.

    Put the lid on and cook gently for about 20 minutes or until the rice is tender. Check it regularly and add more liquid if it is drying out. About 5 minutes before the end of cooking add the prawns. Garnish with a squeeze of lemon juice and some fresh chopped parsley if you’d like.