Jambalaya

Serves 4:

2 chicken breasts (600 g)

0.5 l water

salt

125 g parboiled rice

2 onions

1 cloves of garlic 

2 tablespoons oil 

1 red paprika

1 green paprika          

50 g lean cooked ham

100 g shrimps

1 tablespoon tomato pulp 

half teaspoon hot red pepper         

chili

250 g tomatoes

1 tablespoon butter



preparation:Cook the chicken breasts in salt water (20 min).

Cook the rice about 20 min. Cut the peeled onions and garlic

in small pieces. Heat oil in a pan, roast onions and garlic

5 min. Now add the chopped paprika and the chopped ham to 

the onions and roast for 5 minutes. Cut the chicken breast in 

fine slices. Put meat, vegetables, shrimps and

tomato pulp in the rice. Stir and season with red pepper, 

chili and salt. Cut the peeled tomatoes in slices and lay 

out a soufflÈ form. Fill in the rice-mix, put small pats 

of butter on the top and bake in the preheated oven 

(200 C) for 10 minutes.            



recipe by Andreas Woehr