Chicken and Chorizo Jambalaya
Craving a spicy and satisfying dinner? Look no further than Chicken and Chorizo Jambalaya! This delicious Cajun-inspired dish features tender chicken, smoky sausage, and a rich blend of spices and vegetables.
Servings 4 Servings
Calories 577kcal
Ingredients
- Cooking Spray
- 3 Chicken Breasts Diced
- 225 g Chorizo Sliced
- 1 Red Onion Finely Diced
- 4 Cloves Garlic Crushed
- 1 Red Pepper Deseeded and Diced
- 1 Orange Pepper Deseeded and Diced
- 500 ml Chicken Stock
- 400 g Chopped Tomatoes
- 220 g Long Grain White Rice
- 2 Tablespoons Cajun Seasoning
Instructions
- Heat the cooking spray in a large non-stick frying pan (that has a lid) over medium heat.
- Add the diced chicken breast and fry for a few minutes, stirring often, until lightly browned.
- Remove from the pan and set to one side.
- Fry the chorizo in the same pan, stirring often for 5 minutes, until it’s released lots of oil.
- Add the onions and fry for a further 5 minutes, stirring often.
- Add the crushed garlic and fry for a further 2-3 minutes, stirring often.
- Stir in the chicken and peppers.
- Add the tinned tomatoes, rice, chicken stock and Cajun seasoning.
- Bring to a simmer, stirring often.
- Cover, and cook for 30 minutes, stirring every 5 minutes or so, scraping the bottom to make sure the rice isn’t sticking.
- Taste after 30 minutes, to make sure the rice is soft enough, if not return the lid and keep cooking, tasting every 5 minutes until the rice is cooked as you like it.
Notes
- If your jambalaya is ever getting too dry, stir through a cup of water.
- I use a large frying pan, but a large cast iron dish is good too. Anything that’s non-stick, flameproof and has a lid is fine.
- Read the post above for lots more tips and advice.