Chicken and Chorizo Jambalaya
User Reviews
5.0
72 reviews
Excellent
-
Cook Time
1 hr mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
550 kcal
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Course
Main Course
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Cuisine
American
Chicken and Chorizo Jambalaya
Report
The heartiest of one-pot wonders – Chicken and Chorizo Jambalaya! It's a go-to in our home, packed with all the best of the good stuff and you can bet on clean plates all around! This Louisiana staple combines the robustness of three proteins; chorizo, chicken and shrimp, alongside a whole array of veggies and even a touch of optional pineapple.
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Ingredients
- 2 tablespoons oil for frying
- 200 grams (7 oz) chorizo from a ring, sliced into coins
- 600 grams (21 oz) skinless boneless chicken breast or thighs roughly 3 breasts
- 1 large onion roughly 180g/6 oz
- 2 ticks celery roughly 150g/5 oz
- 1 green bell pepper
- 1 red bell pepper
- 3 teaspoons garlic paste/fresh, chopped garlic
- 1 - 1½ tablespoons Cajun spice 1 tablespoon for mild, 1½ for spicier but not hot
- 1 teaspoon smoked paprika
- 250 grams (9 oz) long grain rice washed and drained
- 400 grams (14 oz) tinned chopped tomatoes
- 750 millilitre (3 cups) chicken stock made with two stock cubes
- 180 grams (6 oz) prawns add more if you like
- 150 grams (5 oz) pineapple chunks from a tin (optional) add more if you like
- 100 grams (3.4 oz) peas (optional)
- 2 spring onions for garnishing
- lemon/lime juice for serving (optional)
Instructions
- Prepare the ingredients by slicing the chorizo into rings, cutting the chicken into bite-sized chunks, dicing the onion, celery, red and green peppers and thoroughly rinsing and draining the rice.
- Heat the oil over medium heat and fry the chorizo rings until they release their colour and flavour into the oil, becoming slightly crisp around the edges. Approximately 2 minutes. Remove the chorizo from the oil and set aside.
- Add the chicken cubes to the oil and sauté until lightly browned and cooked through. Around 6-8 minutes. Be careful not to overcook. Remove the chicken from the oil and set aside.
- Add the chopped onion and celery, cooking for 3-4 minutes until slightly softened and showing a bit of colour.
- To the onion and celery mixture, add the diced red and green peppers, garlic, Cajun spice and smoked paprika. Sauté for an additional 3-4 minutes.
- Next, return the cooked chorizo and chicken to the pot, then add the rice, tomatoes and chicken stock.
- Give everything a good stir, ensuring to scrape the bottom of the pot to loosen any bits stuck to the bottom.
- Bring it up to a gentle simmer, then tightly place the lid on. Reduce the heat to its lowest setting and let it cook for 40 minutes until the rice is done and most of the liquid has evaporated. Check the water level regularly and give it a quick stir to ensure it's not sticking. Add more water or stock if needed.Test for seasoning and add more if needed.**PLEASE READ NOTES SECTION BELOW
- Lastly, add the prawns and optional peas and pineapple chunks. Stir it into the Jambalaya and place the lid back on. Cook for a further 5 minutes and then switch off the heat. Without removing the lid, allow the Jambalaya to rest for 5-10 minutes off the heat before serving.
- Serve with thinly sliced spring onions and a squeeze of lemon or lime juice.
Notes
- Very important note:
- * It's crucial to keep an eye on the Jambalaya during the 40-minute cooking time.
- * Cooking times may vary depending on the size and type of pot you use, how well the lid fits and even the type or brand of rice you choose.
- * A thinner pot base may result in more direct heat and a higher risk of burning.
- * If the lid doesn't fit tightly enough, too much steam may escape, requiring you to add more liquid as needed.
- * If you find the heat is too high even at the lowest setting, consider moving the pot to a smaller burner on the stove.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
56g
(19%)
Protein
40g
(80%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
126mg
(42%)
Sodium
574mg
(24%)
Potassium
1065mg
(30%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
2326IU
(47%)
Vitamin C
61mg
(68%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 126mg | 42% |
| Sodium | 574mg | 24% |
| Potassium | 1065mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2326IU | 47% |
| Vitamin C | 61mg | 68% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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