This is quick, really easy and even more tasty. My take on Matthew's jambalaya is inspired by a good friend who cooked us this dish and it's really, really yummy. I use mugs as measures, please note that this is not the US weights it's just a mug full of rice or veg - hope you get that!
1 1/2 mugs boiling water
1 chicken stock cube
1 mug rice, rinsed
2 to 3 large chicken breast fillets
2 to 3 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Jamaican jerk seasoning
1 to 2 teaspoons ground nut or vegetable oil
1 mug frozen peas
1 mug frozen sweetcorn
2 to 3 large carrots, cut into chunks
1 large red capsicum, seeded and cut into chunks
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Get your rice on first. Pour the boiling water into a saucepan over a high heat. Crumble in the stock cube then pour in the rice. Cover and simmer for 10 to 12 minutes, stirring occasionally, until all of the water has been absorbed and the rice is tender and fluffy; set aside.
Cut the chicken breast into strips and place in a non-metallic dish. Add the garlic, Worcestershire sauce, and Jamaican jerk seasoning. Cover and leave to marinate in the fridge for a minimum of 2 hours.
Heat groundnut oil or vegetable oil in wok over a medium heat. Pour in the marinade and simmer for 5 minutes. Lower the heat to medium then add the chicken strips and stir fry for 4 to 6 minutes until no longer pink in the centre. Add all of the vegetables and add more Jamaican jerk seasoning; seasoning if desired.
Add the cooked rice keep stirring to stop the rice catching; add a bit more seasoning and cook for a further 5 minutes. Spoon onto warmed plates and serve.