Chicken Jambalaya

Serves 10


  • 500g Tilda Wholegrain Basmati Rice
  • 2 green peppers, deseeded
  • 1 large onion
  • 3 sticks celery
  • 3 tbsp sunflower oil
  • 2 tbsp cajun spice
  • 1 tbsp caster sugar
  • 1 tbsp tomato puree
  • 900ml chicken stock, hot
  • 800g tomatoes, chopped, canned
  • 2 bay leaves
  • 800g chicken breasts, cut into 2cm cubes
  • 20g fresh coriander, roughly chopped


  1. Preheat the oven to 190°C fan / gas mark 6.
  2. Place the peppers, onion and celery in a food processor and whiz until finely chopped.
  3. In a large roasting tin, add the wholegrain basmati rice, finely chopped vegetables, oil, Cajun spice, and sugar and mix thoroughly.
  4. Stir the tomato puree into the stock and stir into the rice with the canned tomatoes, bay leaves and chicken.
  5. Cover the roasting tin with a lid or tightly with foil and bake in the pre heated oven for 1 hour 15 minutes until the liquid has been absorbed.
  6. Remove the bay leaves and stir through the chopped coriander before serving.