Indonesian Rice Skillet with Chicken, Scallops and Oysters (Jambalaya)

Ingredients

• 4 chicken thighs
• 1 onion
• 2 Garlic cloves
• 2 red bell peppers
• 3 tbsp oil
• 1 tbsp flour
• 1 pinch allspice
• 0.5 tsp cayenne pepper
• 1 chopped chili pepper
• black pepper (ground)
• 1 tsp salt
• 250 g long-grain rice
• 100 g corn kernels (drained)
• 200 g crab meat
• 8 scallops (prepped, with coral)
• 1 tbsp butter
• 8 oysters (released, poached 1 minute)
• sea salt (crushed)

Instructions

1. 1.

   Season the chicken thighs with salt, pepper and allspice; dust with flour and brown in 1-2 tbsp of flour-coated oil. Remove and set aside.

2. 2.

   Peel the garlic cloves and mince them. Peel the onion, wash the bell peppers, halve them, remove seeds and membranes, then cut into strips or cubes. Dice the remaining vegetables similarly.

3. 3.

   Add the remaining oil to the pan, sauté the vegetables until translucent, then add the remaining spices.

4. 4.

   Add the washed, drained rice and stir briefly; return the chicken thighs, pour in hot vegetable broth, bring everything to a boil, cover, reduce heat, and simmer on low for about 15-20 minutes until the rice has absorbed all liquid.

5. 5.

   Meanwhile, melt butter in a skillet and steam the scallops with crab meat over low heat, adding corn.

6. 6.

   Combine the oysters with the jambalaya, season with salt and pepper, and serve.