trinidad and tobago

 Chef Jason’s Chicken Jambalaya 

Ingredients Needed:

•             ¼ Cup Vegetable Oil

•             12 Each Deboned Thighs (Medium Cubed)

•             4 Large Chicken Sausage (Sliced Thinly)

•             2 ½ Cups of Rice

•             5 Cloves Garlic Minced (Minced)

•             1 Purple Onion (Small Diced)

•             6 Each Pimentos (Minced)

•             2 Carrots (Small Diced)

•             1 Medium Red Bell Pepper (Diced)

•             1 Medium Green Bell Pepper (Diced)

•             1 Medium Yellow Bell Pepper (Diced)

•             8 Each Ochroes (Diced)

•             1 Small Can Mushrooms (Minced)

•             1/3 Cup of White wine.

•             9 Strands of Bodi (finely Chopped)

•             1 Can of Whole Kernel Corn

•             2 Bunches Celery (Chopped)

•             2 Bunches Chives (Chopped)

•             ¼ Cup of Cilantro (Chopped)

•             Fresh Thyme (Picked)

•             2 Bunches Chadon Beni (Chopped)

•             ¼ Parsley (Chopped)

•             ¾ Cup Frozen Green Peas

•             2 Small Pks of Maggi Coconut Milk

•             5 Each Maggi Chicken Bouillon Cubes

•             3 Tbsp of Chicken season up for the Chicken.

•             1 ¾ Cup Nestle Milk

•             2 ½ Tbsps Saffron Powder

•             1 ½  Tsp of Cayenne Powder

•             2 Tsp Paprika

•             Black Pepper to taste

Method

• Season chicken pieces with Maggi
  Season up and set aside to marinate for ten minutes.
• Place Large pot on medium heat.
  When pot is hot, add the oil, the onions and garlic and stir quickly as to
  sauté until translucent.
• Add the pimentos few seconds
  after, followed by the chives, chadon beni, celery and parsley. Continue
  sautéing until fragrant and slight browning occurs.
• Add the Ochroes, bodi, mushrooms
  and carrots and stir for one minute. Add the white wine to the hot pot as to
  deglaze and remove any caramelized bits or pieces at the bottom of the pan.
• Add the chicken and sausage and
  brown in the pot for one minute followed by the rice.
• Incorporate all the ingredients
  by stirring for one minute or until rice starts to stick to the pot’s surface.
• Add six cups of water and
  crumble 5 Maggi Cubes into the pot and stir.
• Whisk together the Maggi coconut
  milk and nestle milk and add to the pot. Stir the jambalaya and ensure liquid
  covers the bare surface of the rice. Add your saffron, stir and cover on low
  heat for 10 minutes.
• Remove cover and stir gently to
  ensure rice does not stick to the pot and taste the texture of the rice. If
  still firm place cover back down and cook for a further 10 minutes.
• When most of the water has
  evaporated and the rice is cooked properly, add the cayenne powder, paprika and
  season with black pepper. Add you corn, bell peppers, green peas and cilantro.
  Stir gently and adjust seasoning.
• Your jambalaya is
  ready to be served