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Chicken and Chorizo Jambalaya

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 561 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Remove from the pan and set aside.
  3. Add the other tablespoon of oil, and gently fry the onions until transluscent.
  4. Peel and chop the garlic, and chop the red pepper.
  5. Add them to the pan together with the chorizo and fry for a further 2-3 minutes.
  6. Add the chicken back to the pan, then add the seasoning and chopped tomatoes.
  7. Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.
  8. 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.
  9. Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.
  10. 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

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

% 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.