Chicken & chorizo jambalaya
A one-pan Creole classic: smoky chorizo and tender chicken simmered with rice, peppers and tomatoes for a bold, comforting meal.
Equipment
Ingredients
Ingredients
chicken thigh (boneless, skinless)
300 g
chorizo sausage (sliced)
150 g
onion (chopped)
1 piece
celery sticks (chopped)
2 piece
red pepper (chopped)
1 piece
garlic cloves (minced)
2 piece
long grain rice (rinsed)
250 g
chopped tomatoes (canned)
400 g
chicken stock (hot)
350 ml
dried thyme
1 tsp
smoked paprika
1 tsp
olive oil
2 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare the ingredients
Chop the onion, celery and pepper, slice the chorizo and mince the garlic.
Brown the chorizo and chicken
Heat olive oil in a large pan and fry chorizo until it releases its oils. Add chicken thighs and cook until lightly browned.
Cook the vegetables
Add onion, celery, pepper and garlic to the pan and cook until softened.
Add rice and spices
Stir in the rice, paprika and thyme; cook for 1 minute to coat the grains.
Simmer the jambalaya
Pour in tomatoes and stock, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes until rice is tender.
Rest and serve
Remove from heat, cover and let rest for 5 minutes before serving.
Original recipe
Storage
Rice may absorb liquid when stored; add a little stock or water when reheating
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