why make this recipe
Chicken and chorizo jambalaya is a flavorful one-pot dish that combines tender chicken, spicy chorizo, and aromatic vegetables with rice. It’s a satisfying meal that is easy to prepare and makes for great leftovers. The blend of spices and ingredients creates a delicious harmony of flavors, perfect for any occasion. This dish is ideal for busy weeknights or when hosting friends and family.
how to make Chicken and chorizo jambalaya
Ingredients:
- 1 tbsp olive oil
- 2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces
- 75g/2½oz chorizo or smoked sausage such as kobanos, sliced
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, finely chopped
- 1 red pepper, thinly sliced
- 200g tin chopped tomatoes
- ½ tsp cayenne pepper, or to taste
- 150g/5½oz basmati rice
- 200ml/7fl oz chicken stock (made from ½ stock cube)
- Salt and freshly ground black pepper
- Handful fresh parsley, finely chopped, optional
Directions:
- Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes.
- Add the onion and celery, season well with salt and pepper, and fry for 5 minutes, or until softened.
- Add the garlic and red pepper and cook for another minute.
- Stir in the chopped tomatoes and cayenne pepper, and cook for 2 minutes.
- Add the rice and mix well, then pour in the chicken stock.
- Bring it to a boil, cover with the lid, and turn the heat down to the lowest setting. Cook for 12 minutes.
- Turn off the heat and let the rice stand covered for 12 minutes.
- Remove the lid, fluff the rice with a fork, and serve immediately, garnished with chopped parsley if you like.
how to serve Chicken and chorizo jambalaya
Serve the jambalaya hot, straight from the pot. It pairs well with a side salad or some crusty bread. If you like a little extra heat, serve it with your favorite hot sauce.
how to store Chicken and chorizo jambalaya
You can store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. To reheat, simply warm it up in the microwave or in a saucepan over low heat until heated through.
tips to make Chicken and chorizo jambalaya
- Use fresh ingredients for the best flavor.
- Adjust the cayenne pepper according to your spice preference.
- Feel free to add other vegetables like peas or corn for more color and nutrients.
- If you want a richer flavor, consider adding a splash of Worcestershire sauce or hot sauce.
variation
You can swap chicken for shrimp or even use a mix of both for a seafood jambalaya. Additionally, you can replace chorizo with any other type of sausage you prefer, such as Italian sausage or kielbasa.
FAQs
Can I use brown rice instead of basmati rice?
Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook than basmati.
Is jambalaya spicy?
The spice level can vary depending on how much cayenne pepper you use. If you prefer mild dishes, you can omit the cayenne or use mild sausage.
Can I make this recipe in advance?
Yes, you can prepare jambalaya a day ahead. Just store it in the refrigerator and reheat before serving. The flavors may even improve overnight!
