#Chicken & #chorizo #jambalaya
Chicken & chorizo jambalaya
Jambalaya is one of the easiest, filling, and inexpensive dishes you can make. Just ask anyone from Louisiana—we live off the stuff. Flavorful sausage, savory aromatic vegetables, and rice all cook together in one pot to make a super satisfying, one pot dish. I love cooking up a big pot of jambalay on the weekend so I can feed myself off of it all week. Talk about easy!
Ingredients
300g skinless chicken breasts
⅔ chorizo ring (approx 150g), sliced
2tsp Cajun seasoning
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, seeded, cut into 2cm strips and halved
1 yellow pepper, seeded, cut into 2cm strips and halved
2 celery sticks, thinly sliced
2 garlic cloves, crushed
400g (14 oz) basmati rice
1 litre chicken stock
400g tomatoes, chopped
Tabasco sauce
salt, to taste
pepper, to taste
Instructions
Heat the olive oil in a large casserole pan, add in the onions, celery and a pinch of salt.
Cook on a low heat for about 5 minutes until the onions have softened.
Onions and garlic cooking in a pan
Add in the garlic and continue to cook for another minute, then add in the chicken and cook (giving it the occasional stir) for about 5 mins until the chicken is sealed.
Adding chicken to a pan of cooked onions
Add in the chorizo and cook for another couple of minutes, then add in the red peppers, cook for another minute before adding the rice.
Rice being poured into a pan of chicken and chorizo for jambalaya
Given the rice a stir and add in the Cajun spice, paprika and tomato puree.
Stir together until everything is coated in the spices.
Pan of chicken. chorizo, rice and spices for jambalaya
Add in the chopped tomatoes and about 3 1/4 cups (780ml) of the stock.
Stir and bring to the boil.
Keep giving everything a stir to prevent the rice sticking to the bottom.
Pouring stock into a pan of jambalaya
Once it’s reached bubbling point, place the lid on and turn the heat down so that the dish is barely bubbling.
Cook for about 20 minutes, giving it a stir every so often to prevent the rice from sticking. You may find that the rice is starting to look too dry, if so, add some more stock.
Placing a lid on a pan of jambalaya
After the 20 mins are up, add in the chopped okra, give everything a stir, add a bit more of the stock if needed, place the lid back on a cook for another 5 mins.
Close up image of slicing okra
After the 5 mins, test the rice, if it’s nearly cooked, place the prawns (shrimp) on top, put the lid back on and cook for a further 5 mins.
If the rice is still hard, continue to cook (adding a little more stock water again if needed) until it’s nearly ready before adding the prawns.
Raw king prawns placed on top of jambalaya ready for heating through
Once cooked, sprinkle on the chopped spring onions/scallions and serve with wedges of lemon.
Jambalaya is one of the easiest, filling, and inexpensive dishes you can make. Just ask anyone from Louisiana—we live off the stuff. Flavorful sausage, savory aromatic vegetables, and rice all cook together in one pot to make a super satisfying, one pot dish. I love cooking up a big pot of jambalay on the weekend so I can feed myself off of it all week. Talk about easy!
Ingredients
300g skinless chicken breasts
⅔ chorizo ring (approx 150g), sliced
2tsp Cajun seasoning
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, seeded, cut into 2cm strips and halved
1 yellow pepper, seeded, cut into 2cm strips and halved
2 celery sticks, thinly sliced
2 garlic cloves, crushed
400g (14 oz) basmati rice
1 litre chicken stock
400g tomatoes, chopped
Tabasco sauce
salt, to taste
pepper, to taste
Instructions
Heat the olive oil in a large casserole pan, add in the onions, celery and a pinch of salt.
Cook on a low heat for about 5 minutes until the onions have softened.
Onions and garlic cooking in a pan
Add in the garlic and continue to cook for another minute, then add in the chicken and cook (giving it the occasional stir) for about 5 mins until the chicken is sealed.
Adding chicken to a pan of cooked onions
Add in the chorizo and cook for another couple of minutes, then add in the red peppers, cook for another minute before adding the rice.
Rice being poured into a pan of chicken and chorizo for jambalaya
Given the rice a stir and add in the Cajun spice, paprika and tomato puree.
Stir together until everything is coated in the spices.
Pan of chicken. chorizo, rice and spices for jambalaya
Add in the chopped tomatoes and about 3 1/4 cups (780ml) of the stock.
Stir and bring to the boil.
Keep giving everything a stir to prevent the rice sticking to the bottom.
Pouring stock into a pan of jambalaya
Once it’s reached bubbling point, place the lid on and turn the heat down so that the dish is barely bubbling.
Cook for about 20 minutes, giving it a stir every so often to prevent the rice from sticking. You may find that the rice is starting to look too dry, if so, add some more stock.
Placing a lid on a pan of jambalaya
After the 20 mins are up, add in the chopped okra, give everything a stir, add a bit more of the stock if needed, place the lid back on a cook for another 5 mins.
Close up image of slicing okra
After the 5 mins, test the rice, if it’s nearly cooked, place the prawns (shrimp) on top, put the lid back on and cook for a further 5 mins.
If the rice is still hard, continue to cook (adding a little more stock water again if needed) until it’s nearly ready before adding the prawns.
Raw king prawns placed on top of jambalaya ready for heating through
Once cooked, sprinkle on the chopped spring onions/scallions and serve with wedges of lemon.
