Description
Straight from the kitchens of Louisiana, this chicken and chorizo jambalaya combines tender meat with a spiced tomato sauce.
The default recipe serves 1.
Ingredients
Scale
- 1 tsp olive oil
- 1 medium chicken breast (around 120g / 4.2oz), cut into bite-sized pieces
- 50g / 1.75oz chorizo, sliced (see note 1)
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 stick of celery, diced
- 1/4 onion, diced
- 1 clove garlic, minced
- 75g 1/3 cup basmati rice (see note 2)
- 100g / 3.5oz tinned chopped tomatoes
- 125ml / 1/2 cup chicken stock
Spice Mix:
- 1/4 tsp cayenne pepper (see note 3)
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp cumin
Instructions
- Heat the oil in a deep frying pan (skillet) or a large saucepan over medium-high heat.
- Add the chicken and cook for 3 minutes until browned all over.
- Add the chorizo, celery, pepper and onion and cook for around 6 minutes until the onion has softened. Add the garlic and cook for a further minute.
- Add the spice mix to the pan and cook for a further minute before adding the rice, tomatoes and stock.
- Bring to a simmer and then cover and reduce the heat and cook for 20-25 minutes.
Notes
- This recipe calls for cured Spanish chorizo – if you have non-cured Mexican chorizo then add to the pan at the beginning of the recipe with the chicken.
- For this recipe, you don’t need to wash the rice first as the starch on the grains actually help the sauce to thicken.
- Depending on your spice threshold, I would categorise this as mild to medium. You can make it hotter by increasing the amount of cayenne or even adding some sliced jalapenos.
- You can store cooked jambalaya in the fridge for up to 3 days. To reheat you can either add it to a pan on the hob/stove or place it in the oven with a splash of water if needed. You can also heat in the microwave, covered.
- Leftovers can be frozen for up to 3 months. Portion into freezer-proof containers and press some clingfilm over the top to prevent freezer burn. Or place in freezer bags and squeeze out as much air as possible.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: Creole
Nutrition
- Serving Size: 1
- Calories: 750
- Fat: 22g
- Carbohydrates: 2g
- Protein: 7g
Keywords: creole, american, dinner, rice, chicken, pork, chorizo, comforting, indulgent