Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2828 / 677
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Finely chop the celery, yellowpepper and tomatoes. Peel and mince the garlic. Chop the chicken into bite sized chunks. Chop the chorizo into small pieces. Finely slice the springonion. Rinse and soak the rice.
2 Fry chorizo
Heat a pan over a medium-low heat with the chorizo. Fry the chorizo for 5-6 min until the fat has melted and the chorizo is crispy.
Increase the heat to medium-high. Add the chicken with a pinch of salt and cook for 3 min until browned. Once browned, add the onion, celery and pepper with a pinch of salt and cook for 5 min further. Finally, add the garlic, cajun spice and a pinch of chipotle(spicy!) and fry for 1 min further.
4 Cook jambalaya
Add the drained basmatirice, tomatoes, tomatopaste, chickenstockcube and measuredwater. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked.
5 Finish jambalaya
When the rice is almost ready, add the prawns and springonions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through.