Go Back
Print

Chicken and Chorizo Jambalaya

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful and hearty one-pot dish combining chicken, chorizo, and rice with bold spices and vegetables.

Ingredients

Rice

  • 1.5 cups golden sella basmati rice

Meat

  • 250 g chorizo (sliced into coin rounds)
  • 400 g chicken breast (about 400g)

Vegetables

  • 2 large bell peppers (deseeded and diced)
  • 0.75 cup celery (about ¾ cup, diced)
  • 1 cup onions (diced)
  • 1 Tablespoon garlic (chopped)

Canned Goods

  • 400 g chopped tomatoes
  • 2 Tablespoons tomato paste

Liquids

  • 3 cups chicken stock (with additional ½ cup to top up if needed)
  • 2 Tablespoons olive oil

Spices & Seasonings

  • ½ Tablespoon oregano
  • 1 Tablespoon Cajun seasoning
  • 1 cup green onions (as needed, chopped for garnish)
  • 1 teaspoon red pepper flakes
  • to taste salt and black pepper

Instructions 

  • Prepare ingredients: slice chorizo, dice peppers, onions, and celery, chop garlic, rinse rice.
  • Cook chorizo in oil until golden, then set aside. Saute vegetables, add garlic, then chicken, cook until white.
  • Add tomato paste, seasonings, tomatoes, and rice. Pour in chicken stock, return chorizo, bring to boil.
  • Reduce heat, cover, and simmer 20-25 minutes until rice is tender and liquid absorbed. Stir occasionally.
  • Fluff rice, garnish with green onions, and serve.

Notes

Adjust seasoning to taste and check liquid levels during cooking.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Creole
Keyword: chicken, Chorizo, rice