Description
Chicken and Chorizo Jambalaya
A warm, flavorful classic from Louisiana, Chicken and Chorizo Jambalaya is a one-pot wonder packed with spices, tender chicken, smoky chorizo, and colorful bell peppers. Perfect for a cozy family dinner, its roots trace back to the Spanish colonies of the Caribbean, where it evolved into a beloved Creole dish. Whether served on a chilly evening or enjoyed on a summer night, this Jambalaya brings vibrant flavors to your table, evoking the spirit of outdoor feasts.
Cooking spray
3 Chicken breasts (diced)
225g Chorizo (sliced)
1 Red onion (finely diced)
4 Garlic cloves (crushed)
1 Red pepper (diced)
1 Orange pepper (diced)
500ml Chicken stock
400g Chopped tomatoes
220g Long-grain white rice
2 tbsp Cajun seasoning
Directions:
1. Heat cooking spray in a large frying pan over medium heat and brown chicken.
2. Set chicken aside, then fry chorizo until it releases oil.
3. Add onion, cook 5 mins; add garlic, cook 2-3 mins.
4. Return chicken, add peppers, stir.
5. Stir in rice, tomatoes, stock, and Cajun seasoning.
6. Bring to simmer, cover, cook 30 mins, stirring often.
Prep Time: 15 mins
Kcal: 577 per serving
Step-by-Step Guide
1. Brown the Chicken: Heat a large, heavy-based pan or Dutch oven over medium-high heat. Add cooking spray and brown the diced chicken in batches to avoid steaming. Set aside on a plate.
2. Cook the Chorizo: In the same pan, add the sliced chorizo. Fry for 2-3 minutes until it releases its flavorful red oils. Remove the chorizo and set aside with the chicken, leaving the oil in the pan.
3. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the chorizo oil and cook for 5 minutes until soft. Add the crushed garlic and cook for another minute until fragrant.
4. Combine Ingredients: Return the chicken and chorizo to the pan. Add the diced bell peppers and stir everything together for 2 minutes.
5. Add Remaining Elements: Stir in the long-grain rice, ensuring it’s coated in the oils. Pour in the chopped tomatoes, chicken stock, and Cajun seasoning. Stir well to combine.
6. Simmer to Perfection: Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover tightly with a lid and cook for 30 minutes, stirring every 10 minutes to prevent sticking, until the rice is tender and has absorbed most of the liquid.
Serving Suggestions
Serve this vibrant jambalaya directly from the pot. Garnish with freshly chopped parsley or sliced spring onions for a fresh contrast. A side of crusty bread is essential for soaking up the delicious sauce. For a complete Creole-inspired meal, pair with a simple green salad dressed with a zesty vinaigrette or classic Southern cornbread.
How-to Summary
Brown chicken and chorizo separately, then set aside. Sauté onion, garlic, and peppers in the rendered chorizo oil. Return meats, add uncooked rice, tomatoes, stock, and Cajun seasoning. Cover and simmer for 30 minutes until rice is cooked, stirring occasionally.
Frequently Asked Questions
Can I use a different type of rice? Yes, but adjust liquid and time. Long-grain white rice works best. If using brown rice, increase stock by 125ml and cook time by 15-20 minutes.
How can I make this spicier or milder? Control the heat by adjusting the Cajun seasoning. For more heat, add a diced fresh chilli or a pinch of cayenne pepper. For a milder dish, use a low-sodium Cajun blend.
Can I prepare jambalaya in advance? Absolutely. Its flavors deepen overnight. Store cooled jambalaya in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock.
What can I use instead of chorizo? Andouille sausage is traditional. Smoked sausage or kielbasa are excellent substitutes. For a lighter version, use a spicy turkey sausage.
Is it okay to lift the lid while cooking? Try to minimize this to maintain a steady, low heat for even cooking. Only lift to stir as directed to prevent the rice from burning on the bottom.
Common Mistakes to Avoid
- Overcrowding the Pan: Browning the chicken in batches ensures it sears properly instead of steaming, locking in flavor.
- Not Using the Chorizo Oil: The rendered fat is packed with smoky flavor; it’s the foundation of your dish. Don’t drain it.
- Stirring Too Infrequently: Neglecting to stir every 10 minutes can lead to burnt rice at the bottom of the pan.
- Using Instant Rice: This will become mushy. Always use standard long-grain rice for the best texture.
Conclusion
This Chicken and Chorizo Jambalaya is more than just a meal; it’s a hearty, flavor-packed experience that brings the essence of Louisiana cooking to your kitchen. Its one-pot simplicity makes it perfect for both weeknights and entertaining. By following this guide and avoiding common pitfalls, you’ll achieve a perfectly balanced dish with tender chicken, smoky chorizo, and perfectly cooked rice every time. Enjoy the vibrant taste of Creole tradition with minimal fuss.