Chicken and ham jambalaya

by Alfred Solti


1 kg chicken wings (bone in and cut into ‘buffalo’ wings)
3 cups chicken stock
500 g smoked ham, cubed (or chorizo will do nicely)
2 cups chopped cajun vegetables
2 cloves garlic
2 tablespoons vegetable oil
425g can chopped tomatoes
2½ cups long grain rice
2 teaspoons cajun spice mix


Fry chicken with ham in the oil in batches until browned. Add cajun vegetables and garlic, and cook until golden.
Add tomatoes, rice, chicken stock, cajun spice mix and bring to boil.
Pour into greased casserole dish, bake at 180º C for about one hour. The rice should be slightly crispy on top.