Now is the season of zucchini, so I decided to Supplement the rice with such a delicious and healthy vegetable. Smoked cheese will add a piquant touch to this dish, and mint and parsley sauce will give a unique taste and aroma.
Jambalaya is a Louisiana dish from New Orleans. Initially, it appeared as an attempt by the Spaniards to cook their favorite paella in the absence of saffron. Tomatoes were used as a substitute. Over time, the Spanish influence in the region was replaced by French, which was reflected in the cuisine-new spices appeared. So, gradually, jambalaya absorbed more and more cultures. It flourished in the 1920s and 1930s, because it was cheap and flexible enough to the ingredients used. Even now, there are two main types of jambalaya in Louisiana – Creole and Cajun. We’ll make Creole.
Chicken fillet and rice are a familiar and very tasty combination. I like this recipe because it is prepared all in one pan. The rice is soaked in marinade and turns out very tasty and juicy.
