A quick and easy Jambalaya recipe to keep the kids entertained

When it comes to keeping the kids entertained during half term why not get them in the kitchen? New cookery book 'Cook It, Step by Step - Learn to cook 100 easy recipes' from Dorling Kindersley is just what you need for inspiration. It’s a must for any mum who hears those words 'Mum, I’m bored.' Try out this fantastic Jambalaya recipe and enjoy the results...

Jambalaya recipe


250g (9oz) brown rice

1 large onion, chopped

3 skinless chicken breasts

200g (7oz) smoked ham

2 tbsp olive oil

2 large cloves garlic, chopped

1 red pepper, deseeded and cut into bite-sized pieces

1 green chilli, deseeded and finely chopped (optional)

1 tsp paprika

1 tsp dried thyme

700ml (1 ¼ pints) warm chicken or vegetable stock

3 tbsp tinned chopped tomatoes

50g peas


1. Put the rice in a sieve and rinse it under cold water until the water runs clear. Washing the rice before cooking stops the grains of rice sticking together.

2. Chop the onion into small pieces and set aside. Carefully cut the chicken and ham into bite-sized pieces. Heat the oil in the large saucepan.

3. Fry the chicken and onion for 8 minutes over a medium heat until the chicken is golden all over. Stir frequently so it doesn’t stick to the pan.

4. Add the ham, garlic, red pepper and chilli, and cook for 2 mins. Add the paprika, thyme, rice, stock, and tomatoes. Stir and bring to the boil.

5. Reduce the heat to low, cover the pan and simmer for 35 mins or until the rice is cooked and the water is absorbed. Season the rice and stir before serving.

TOP TIP: The recipe can be easily adapted for vegetarians by replacing the chicken and ham with extra vegetables, meat-free sausages, beans or tofu.

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Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor