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CERVEZA CHICKEN JAMBALAYA

Ingredients:

2 tbsp cooking oil
1 (20g) can PUREFOODS CHORIZO BILBAO STYLE, sliced diagonally (reserve lard)
1 pc medium onion, chopped (about 1/2 cup)
6 cloves garlic, chopped (about 1/4 cup)
4 pc tomatoes, chopped (about 1 cup)
1/4 cup jalapenos, chopped
1 (1kg) pc MAGNOLIA FREE RANGE CHICKEN, cut into 12 pieces
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tbsp iodized fine salt
1 tsp pepper
3 cups uncooked rice, washed once
7 cups chicken stock
1 (330mL) bottle CERVEZA NEGRA, stored at room temperature
8 (1/4kg) pc large shrimps (suahe)
1 tbsp chopped parsley

Creole seasoning

1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp pepper
1/2 tsp dried ground oregano
1/2 tsp Spanish paprika
1/2 tsp garlic powder

Procedure:

  1. Combine seasoning ingredients. Set aside.
  2. In a large pan, heat oil and chorizo lard. Sauté onion, garlic, tomatoes and jalapenos until tender, about 10 minutes.
  3. Add chicken and cook until meat turns white. Add chorizo, creole seasoning, Worcestershire sauce, hot sauce, salt and pepper. Mix well.
  4. Add rice the stir until well blended. Add chicken stock and beer. Cover and let simmer for 30 minutes.
  5. Continue to cook rice and stir gently to ensure even cooking. Add shrimps. Cover and cook for 10 minutes or until rice is tender. Remove from heat and top with parsley. 

Makes 12 servings.

(Yield: 12 cups /1 cup per serving)

 

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