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Black Rice, Chicken & Pancetta Jambalaya

Black Rice, Chicken & Pancetta Jambalaya

BLACK RICE, CHICKEN & PANCETTA JAMBALAYA 

© Recipe courtesy of Julie Le Clerc

Serves 6

1¼ cups Cascina Belvedere Black Rice
500-600g skinless, boneless, Mahy Farms Chicken Thighs ~ boneless  cut into thick strips
Sea salt and freshly ground black pepper
3-4 Tbsp extra virgin olive oil (EVO)
250g Pancetta Stagionata: Smoked ~ sliced , cut in 1cm dice
1 large onion, finely chopped
2 sticks celery, sliced
2 cloves garlic, crushed
1 tsp La Chinata Smoked Paprika Hot
1 tsp La Chinata Smoked Paprika Sweet
2 cups Sabato tomato passata
½ 220g jar El Navarrico sliced pimientos
1 Tbsp fresh thyme leaves
1 Tbsp chopped fresh oregano leaves
3 Tbsp chopped Italian parsley leaves

Cook the rice in plenty of boiling water for 30 minutes then drain well, reserving ½ cup of cooking liquid.

Season the chicken strips with salt and pepper. Heat some EVO in a large frying pan and sear the chicken, in 2-3 batches, to brown on all sides. Remove to a plate. Add the pancetta, onion and celery to the pan and cook for 5-7 minutes until soft. Add the garlic and paprika and cook for a minute more.

Add the passata, pimientos, thyme, oregano and reserved cooking liquid to the pan and then gently stir in the chicken and drained, par-boiled rice. Half cover the pan and simmer for 20-25 minutes until the rice is tender. Adjust seasoning, as necessary. Sprinkle with parsley and serve immediately.

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