Tuesday, 1 April 2014

Spicy Quorn Chicken Jambalaya

This is a gorgeous Cajun style recipe. Perfect for when you fancy something a bit spicy and it's so quick and simple to make. I make this regularly and whats great about this recipe is you can choose to add or take out what ever you like, such as substituting the quorn for chicken, or adding in some different vegetables. Plus for all you fellow Weight Watchers out there, this recipe serves 4 and is 10pp a serving.


250G Brown Rice (You can choose white if you prefer)
1 Large red onion
3 Sweet bite peppers (I like to use one of each colour)
Button Mushrooms - Chopped (As many as you would like)
Cherry Tomatoes Halved (As many as you would like)
Frylight Oil Spray (Or regular oil)
2 Teaspoons of Cajun Seasoning or Paprika
1/2 Teaspoon of Chilli Powder More if you like it hot!)
500g Quorn Chicken Style pieces
Fresh ground black pepper


Start by preparing your rice. Depending on the type of rice you are cooking , methods and times will vary.

Once your rice is on. Gently heat your frying pan adding some sprays of your oil. Add in the chopped mushrooms, onion and peppers. (Chopped small - No big bites)
about 4 minutes then add in your quorn chicken pieces. Next add in your spices (I also like to add a few chilli flakes at this point) and continue to stir fry together until the quorn cooks through, is coated and starts to brown. Be careful not to let the food stick. The coating will get slightly sticky, make sure you constantly toss/stir to prevent sticking. Now chuck in your halved tomatoes for the last few seconds or stir frying.

Next you want to add in your cooked rice and give the mixture a really good mix, making sure you are scraping all the spice residue from the pan and getting the rice nice and coated. Season with some ground pepper and add one more dash of Cajun seasoning to the mix. Give it a gentle stir fry for a few minutes and serve immediately.