Jambalaya with Chicken and Crab

Summary

Ingredients

• 100 g rice (lon rain rice)
• Salt water
• 150 g chicken breast fillet (s)
• salt and pepper
• 1 teaspoon oil
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s), red
• 2 tomato (s)
• 40 g cooked ham, sliced
• 100 peas (frozen)
• 100 ml chicken broth
• 1 g saffron or turmeric
• 50 g crabs (deep sea crabs)
• Paprika powder

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Instructions

1. Cook the rice in plenty of salted water according to the instructions on the packet. Peel and finely dice the onion and garlic. Cut the chilli lengthways, remove the seeds, wash and finely chop. Wash the tomatoes, cut in half, core and cut into wedges. Chop the ham into small cubes.
2. Rinse the chicken breast, pat dry, lightly salt and pepper. Cut the meat into cubes. Fry in 1/2 tablespoon oil in a non-stick pan for 6 - 8 minutes on both sides. Drain the rice.
3. Heat the remaining oil in a large saucepan. Sweat the onion, garlic and chilli in it. Add the peas and rice. Pour in the broth. Stir in the saffron (or turmeric). Let simmer for 3 minutes.
4. Mix in ham, chicken, crab, and saffron (or turmeric). Heat for 2 - 3 minutes. Season with salt, pepper and paprika powder and serve.