Chicken and Chorizo Jambalaya
User Reviews
5
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Cook Time
1 hr 10 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
550 kcal
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Course
Main Course
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Cuisine
American
Chicken and Chorizo Jambalaya
Description
This Chicken and Chorizo Jambalaya begins with frying chorizo rings to release their oils and flavor, followed by browning bite-sized chicken pieces in the same pot. Next, aromatics including onion, celery, red and green bell peppers, garlic, Cajun seasoning, and smoked paprika are sautéed until softened and aromatic. The cooked chorizo and chicken are added back with washed rice, chopped tomatoes, and chicken stock to simmer and cook together.
The dish is designed to cook over about 40 minutes, absorbing flavors while the rice turns tender. Optional additions like prawns add seafood notes, while pineapple and peas can bring sweetness and color. The result is a rich, layered jambalaya with a balance of smoky, spicy, and savory flavors. The combination of meats, vegetables, and rice reflects a traditional Cajun influence.
Serving suggestions include garnishing with sliced spring onions and a squeeze of lemon or lime juice to brighten the flavors. The jambalaya stands as a filling main dish suitable for sharing.
Careful attention is needed during cooking: monitor liquid levels to prevent burning or drying out, especially considering pot type, rice brand, and heat source. Adjust liquid as needed if steam escapes or heat is uneven. Consider using a pot with a tight-fitting lid and adjusting burner size to control cooking temperature effectively.
Ingredients
- 2 tablespoons cooking oil for frying
- 200 grams chorizo from a ring, sliced into coins, 7 oz
- 600 grams chicken breast roughly 3 breasts, skinless boneless, or thighs; 21 oz
- 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 or fresh chopped
- 1 - 1½ tablespoons Cajun spice 1 tablespoon for mild, 1½ for spicier but not hot
- 1 teaspoon smoked paprika
- 250 grams long grain rice washed and drained, 9 oz
- 400 grams chopped tomatoes tinned, 14 oz
- 750 millilitre chicken stock made with two stock cubes, 3 cups
- 180 grams prawns add more if you like, 6 oz
- 150 grams pineapple chunks add more if you like, from a tin, 5 oz, optional
- 100 grams peas 3.4 oz, optional
- 2 spring onions for garnishing
- lemon juice or 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
- Monitor the jambalaya closely during cooking to avoid burning or dryness due to heat variability and pot type.
- Adjust liquid by adding more if steam escapes or rice absorbs too quickly, especially if lid doesn’t fit tightly.
- Use a pot with a thick base and tight-fitting lid to help maintain even cooking temperature.
- If the heat is too high even on the lowest burner setting, move the pot to a smaller burner.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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