Chicken & Cauliflower 'Rice' Jambalaya
with Poblano Pepper
Cooking time
20 minutes
Servings
2/4
Calories
330 /serving
Rice and spice and everything nice! Jambalaya puts Louisiana’s African, Spanish and French influences into one pot. This slow-carb version subs in grains of cauliflower for the usual rice, cooking under a tight-fitting lid with chunks of smoky, spiced-rubbed chicken, poblano pepper and celery.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Celery stalk
- 1 Poblano pepper (or green pepper)
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 7g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
390 mg
Total Carb
18 g
Sugars
7 g
Protein
38 g
Fibre
6 g
Preparation
Mise en place
- Small-dice the celery.
- Pat the chicken dry and cut into bite-size pieces; rub with the spices, a drizzle of oil and S&P.
- Halve, core and medium-dice the poblano.
Start the jambalaya
- In a large pan, heat a drizzle of oil on medium.
- Add the chicken and cook, 2 to 5 min., until lightly browned.
- Add the tomato paste, celery and poblano (add ½ or ¼ for medium spicy). Cook, stirring often, 1 to 2 min., until the tomato paste turns dark red.
Finish the jambalaya
- To the pan, add the cauliflower rice, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a simmer.
- Reduce the heat to medium-low and cook, covered, 5 to 8 min., until the chicken* is cooked through and the cauliflower rice has softened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the jambalaya between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
