Chicken Jambalaya - pressure cooker recipe
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Jambalaya is a Louisiana Creole dish of Spanish and French (especially Proven├žal) influence. It consists of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood, frequently pork, chicken, crayfish, or shrimp. The vegetables are usually a sofrito-like mixture known as the "holy trinity" in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done. - Wikipedia
  • low calorie cooking spray
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 red pepper, 1 green pepper and 1 yellow pepper, deseeded and chopped into chunks
  • 2 courgettes, chopped into chunks
  • 4 skinless chicken breasts diced
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp dried thyme
  • 2 tbsp fresh chopped parsley
  • 1 tsp paprika
  • 1 bay leaf
  • splash of tabasco
  • 350g long grain rice
  • 1 l chicken stock
  • salt and pepper to season
  • Fresh parsley to serve
  1. Heat the oil on the saute setting of your Sage Fast Slow Pro, once hot add the onion, garlic and chicken and stir-fry for 2-3 minutes.
  2. Add all the remaining ingredients to the pan and season well.
  3. Close the lid and select the pressure cooker - risotto setting.
  4. Once cooked and the steam has been released, ladle into bowls and serve with a sprinkle of parsley.
Recipe by Mari's World at