This recipe for chicken and chorizo jambalaya came from having chicken and cooking chorizo to use up and me doing a Google search for "chicken and chorizo"....this was one of the search results from the BBC Good Food website. We've made it many many times....it's a good one! The end result is full of flavour with the chicken, chorizo and cajun seasoning. Enjoy with some homemade bread or garlic bread on the side.
The dish itself is a really easy one to make, just make sure you've prepared all your ingredients before you start and you will have yourself a great weeknight dinner in less than an hour.
Tip
- This chicken and chorizo jambalaya recipe is easily adapted if you're cooking for less or more people.
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How to make this Chicken and Chorizo Jambalaya
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, cut into 2 to 3cm pieces
- 1 onion, chopped
- 1 red pepper, deseeded and thinly sliced
- 2 cloves garlic, crushed
- 75g chorizo, sliced
- 1 tbsp cajun seasoning
- 250g basmati rice
- 400g tin of plum or chopped tomatoes
- 500 to 550ml chicken stock (made using a stock cube or pot)
Instructions
- Heat the oil in a large frying pan with a lid over a medium high heat (or a casserole dish) and brown the chicken for 5 to 8 minutes, until golden. Remove and set aside. Add the onion to the same frying pan and cook for 3 to 4 minutes until soft. Then add the pepper, garlic, chorizo and cajun seasoning, and cook for 5 minutes more.
- Stir the chicken back in to the pan and add 500ml of the stock, stir to deglaze. Then stir in the rice and tomatoes. Cover and simmer for 20 minutes. After 20 minutes, check if the rice is cooked and whether or not more stock is needed (you don't want it to be too dry or too wet) - simmer for a further 5 to 10 minutes, if needed.
- Eat...we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!
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Chicken and Chorizo Jambalaya
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts cut into 2 to 3cm pieces
- 1 onion chopped
- 1 red pepper deseeded and thinly sliced
- 2 cloves garlic crushed
- 75 g (2.6 oz) chorizo sliced
- 1 tbsp cajun seasoning
- 250 g (1 ½ cups) basmati rice
- 400 g (14 oz) plum or chopped tomatoes
- 500 ml (2 ¼ cups) chicken stock (made using a stock cube or pot)
Instructions
- Heat the oil in a large frying pan with a lid over a medium high heat (or a casserole dish) and brown the chicken for 5 to 8 minutes, until golden. Remove and set aside. Add the onion to the same frying pan and cook for 3 to 4 minutes until soft. Then add the pepper, garlic, chorizo and cajun seasoning, and cook for 5 minutes more.
- Stir the chicken back in to the pan and add 500ml of the stock, stir to deglaze. Then stir in the rice and tomatoes. Cover and simmer for 20 minutes. After 20 minutes, check if the rice is cooked and whether or not more stock is needed (you don't want it to be too dry or too wet) - simmer for a further 5 to 10 minutes, if needed.
- Eat...we enjoy either garlic bread or some crusty bread with oil, salt and pepper on the side!
Notes
- This chicken and chorizo jambalaya recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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