Chicken and Chorizo Jambalaya
User Reviews
3.9
33 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
561 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Chorizo Jambalaya
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Chicken and chorizo jambalaya with a touch of cajun seasoning, a hearty midweek meal that can be on the table in about half an hour or so, and it's all cooked in one pot. Quick and easy to make, and big on flavours, this is the kind of meal that would be fit for king.
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Ingredients
- 2 chicken breasts
- 1 Chorizo ring
- 1 onion
- 3 cloves of garlic
- 1 red pepper
- 1 tablespoon Cajun Seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 cup basmati rice
- 1 ½ cup chicken stock/broth
- 1 tablespoon chopped fresh parsley
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Instructions
- Heat up one tablespoon of oil in a pan, cut the chicken into small chunks, season with salt and pepper, and fry until cooked through.
- Remove from the pan and set aside.
- Add the other tablespoon of oil, and gently fry the onions until transluscent.
- Peel and chop the garlic, and chop the red pepper.
- Add them to the pan together with the chorizo and fry for a further 2-3 minutes.
- Add the chicken back to the pan, then add the seasoning and chopped tomatoes.
- Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.
- Add the rice and chicken stock/broth and leave to cook on a medium heat with a lid on until the liquid is absorbed and the rice is cooked.
- Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.
- Garnish with fresh parsley.
Notes
- Swap chorizo for any other sausages of your choice, or seafood, there are endless possibilities here.
- Or, for a vegetarian version, add any veggies - fresh or frozen, after the onion is sauteed. If you use carrots, make sure they are chopped finely, there won't be much liquid left once the rice starts cooking.
- I used basmati rice, but if you use long grain rice, more chicken stock/broth will have to be used. Start with 2 cups, then add more if needed.
- Swap chorizo for any other sausages of your choice, or seafood, there are endless possibilities here.
- Or, for a vegetarian version, add any veggies - fresh or frozen, after the onion is sauteed. If you use carrots, make sure they are chopped finely, there won't be much liquid left once the rice starts cooking.
- I used basmati rice, but if you use long grain rice, more chicken stock/broth will have to be used. Start with 2 cups, then add more if needed.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
46g
(15%)
Protein
39g
(78%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
106mg
(35%)
Sodium
1004mg
(42%)
Potassium
718mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2088IU
(42%)
Vitamin C
43mg
(48%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 106mg | 35% |
| Sodium | 1004mg | 42% |
| Potassium | 718mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 43mg | 48% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
33 reviews
Good
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