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Ingredients - Oven-Baked Jambalaya:

1. Prepare 500 g - Chicken Thigh Fillets
2. You need for Salt & Pepper
3. Get 2 tablespoons of Olive Oil
4. Make ready 1 of Onion *finely chopped
5. Need 2 cloves for Garlic *finely chopped
6. Take 1-2 for Smoked Pork Sausages *about 150g, sliced
7. Get 1 stalk - Celery *thinly sliced
8. Give - *Note: If you use Chorizo, reduce the amount of Cayenne Pepper
9. Provide 1 for Red Capsicum *cut into small pieces
10. You need 1 tablespoon for Cajan Spice Mix
11. You need for Cayenne Pepper OR Tabasco as required
12. Give 600 ml for Chicken Stock
13. Require 2 cups - (*180ml cup) Short Grain OR Medium Grain Rice
14. Need 1 tablespoon Parsley *finely chopped

Oven-Baked Jambalaya start cooking:

1. Preheat the oven to 200C. Wash rice, drain, and set aside.
2. Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper.
3. Heat Olive Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate.
4. Cook Onion, Garlic, Celery and Smoked Pork Sausages until onion is soft. Add Red Capsicum and stir, and add Cajan Spice Mix and Cayenne Pepper (OR Tabasco). *Note: Alter the amount of Cayenne Pepper accordingly.
5. Add Chicken Stock, (if you want to add Tomato Paste, add it now), and bring to the boil. Stir in Rice evenly, return Chicken, then bring back to the boil. Season with Salt & Pepper as required.
6. Cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes. Remove the lid and cook for 5-10 minutes.
7. Sprinkle with chopped Parsley and serve.

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