Chicken and Chorizo Jambalaya recipe today I am sharing a new recipe for you. This is a delicious combination of chicken, chorizo, rice, tomato and Cajun spice, this chicken and Jambalaya is quick and easy to make and tastes amazing plus, it is all made in one pot, S less washing up. This recipe is perfect for busy midweek evenings.
It is a delicious jumble of smoky sausage, chicken, tomato and rice. It also makes a great lunch the next day. This recipe serves a warming pot of chicken and chorizo jambalaya to family or friends this weekend. But you can also include pork or seafood in addition to the chicken.
Then try our chicken and chorizo jambalaya recipe. It is more commonly associated with the southern states of America. It always includes a type of sausage, as well as pork or seafood in place of – or in addition to – the chicken. This easy one pot meal is influenced by several cuisines, including French and Spanish.
| Prep Time | Cook Time | Total Time |
| 15 minutes | 20 minutes | 30-35 minutes |
About of chicken and chorizo Jambalaya
First, it is a very easy one pot chicken and chorizo jambalaya recipe. I love an easy one pot midweek dinner and they do not come much easier. This recipe is basically just chucking a load of stuff into the pot and then leaving it to do its thing for 15 minutes, but this recipe tastes like you have a lot more effort. Because it is a one pan recipe there’s only one pan to wash up after the result.
This is a delicious combination of chicken, rice, tomatoes, cajune spice and chorizo. This chicken and chorizo jambalaya is quick and easy to make and tastes amazing. It is all made in one pot, so less washing up. Perfect for a busy midweek evening.
Health of Benefits:
This is packed with protein in shrimp, chicken and sausage. Brown rice is your healthy source for carbohydrates. Obviously this is a meal for later on in your bariatric surgery recovery when you are comfortable eating different things all in the same meal.
What is Jambalaya?
Jambalaya is a mixed rice, meat and vegetable dish that comes from the U.S. state of Louisiana but it has strong African, Spanish and French influences. It typically contains rice, chicken, sausage, onions, celery, green bell pepper, stock and Cajun spices. It sometimes also includes prawns, tomatoes, chili and garlic.
I do not claim this chicken and chorizo jambalaya is in any way authentic. But as with so many of my dishes, I have tried to maintain the essence of the dish and all the key flavour/ingredients, while making it quick and easy to make – even on a busy weeknight. And I have tried to ensure that the ingredients list is kept as short as possible, and only contains ingredients that are easy to get hold of in a normal British supermarket.
So, while this may not be authentic, it’s quick, easy and delicious – which to me is much more important.
Creole jambalaya is made using tomatoes. The holy trinity of onions, preppers and celery are cooked with the meat, then the tomatoes, stock and rice are added. South Louisiana country does jambalaya originate from.
Recipe Main Ingredients
- 2 chicken thighs (boneless, skin remove, cut into 2 ½ cm / 1 in pieces
- 1 tablespoon olive oil
- 75 g chorizo or smoked sausage such as kobanos sliced
- 1 onion, finely chopped
- 1 garlic cloves, finely chopped
- 1 celery stick, finely chopped
- 1 red pepper, thinly chopped
- 200g tin chopped tomatoes
- ½ teaspoon cayenne pepper or to taste
- 200g basmati rice
- 300ml chicken stock
- Salt and freshly ground black pepper
- Handful fresh parsley, finely chopped optional
How to make this recipe?
Step- 1
First you take a very large frying pan and heat the oil over a high heat for 1 minute. Add the chicken pieces and fry until light golden brown on all sides and stir regularly for only 2-3 minutes but do not overcook. Then remove the chicken to a plate.
Step- 2
Now put the pan back on the heat and add the onions, celery, peppers and chorizo and fry for 3 minutes and stir regularly. Then add garlic and season well and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.
Step- 3
Then pour the stock to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes.
Step- 4
Now you turn off the heat and leave the rice to stand for 10 minutes. Take off the lid, fluff up the rice and serve immediately, then you garnish with the parsley if using. The whole recipe takes just 30 minutes and delivers incredible results every time.
Recipe substitute Ideas
This recipe is very delicious and it is very flexible, so feel free to adapt it to suit your tastes. There are a few ideas:
You use diced bacon instead of the chorizo.
Use spicy chorizo instead of the regular kind.
Or you use diced pork instead of the chicken.
Use diced courgette, carrots instead of the peppers.
You throw in some prawns 3 minutes before the end of the simmering time.
Throw in some baby corn 5 minutes before the end of the simmering time.
Last you add in some dried chili flakes or fresh chili to add some extra heat.
Recipe Notes
You need to cool the dish and refrigerate it as quickly as possible and to store rice safely.
Avoid leaving rice at room temperature.
When you reheat rice, always check that it is steaming hot all the way through. Only keep rice for one day and only reheat it once.
You can use salami instead of chorizo for this recipe prep and cook it the same way as you would the chorizo.
Why not use up leftover parsley to make a salad dressing or add it to butter for a herby melt for steaks and vegetables.
Cajun seasoning you need to use will depend on the brand you choose and your own taste preferences and I recommend you start with 2 teaspoons of Cajun seasoning. You can always add more if you want to.
Rice is usually sold as an easy cook in UK supermarkets but I use Tesco Easy cook long grain rice. This states that it takes 15 minutes to cook in boiling water but I find it usually takes a little longer in a jambalaya, so I allow around 20 minutes. When you use rice depending on the brand of rice you use. You may need to cook your rice a little longer than this – when you buy this market you check the packet instructions. Add extra water if the jambalaya starts to get too dry.
Suitable for freezing and nutrition information is approximate and meant as a guideline only.
When you fry the chicken they fry for 6-8 minutes until golden and cooked through.
Serving suggestion
When this dish really is a whole meal in its own right. But if you want to add in some sides you could serve it with some crusty French bread and green beans on the side.
Other options for jambalaya include – Corn bread, Garlic bread, Corn on the cob, Sauteed chard or greens, Roasted sweet potatoes and Tenderstem broccoli.
Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.
Recipe reheat and storage suggestion
You have to be extra careful with rice so make sure you follow the food safety rules for cooling and reheating rice.
This chorizo and chicken jambalaya is a great recipe to make for meal prep as you can easily batch cook it and freeze it. Any leftovers, once cooked, can be stored in the fridge for 1-2 days. Reheat before eating in the microwave or in a pan.
To freeze jambalaya leftovers simply portion into tubs, seal and place in the freezer for up to 6 months. Heat from frozen or defrost and then heat.
Nutrition
- Calories: 535 kcal
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0.01g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 100 mg
- Sodium: 455 mg
- Potassium: 1005 mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 7g
- Protein: 35g
- Calcium: 71 mg
- Vitamin A: 1992 IU
- Vitamin C: 75 mg
- Iron: 3 mg
FAQ
Can I make this recipe at home?
Yes you can make this recipe at home and it is very easy to make. This recipe takes only 30 – 35 minutes.
Can you freeze jambalaya?
Yes, you have to be extra careful with rice and make sure you follow the food safety rules for freezing.
Should Jambalaya be wet or dry?
This recipe is a Cajun jambalaya which is usually a dry dish. If the rice catches on the pan a little at the bottom even better. A creole jambalaya has the addition of chopped tomatoes which can make a wetter dish. It should have more liquid but not complete liquid like a soup.
Can you reheat chicken chorizo jambalaya?
Yes, this recipe can be reheated. Any leftovers should be refrigerated or frozen but if reheat ensure you do this thoroughly before eating. You want the dish to be piping hot.
Is this chicken and chorizo jambalaya dairy free?
Yes, this recipe is completely dairy free. Just double check as a few chorizo brands do have dairy in them, so make sure the one you pick dairy free. Otherwise this is a naturally gluten and dairy free jambalaya recipe.
Can I use other meats in chorizo jambalaya?
Yes, you can try adding ham, game or shrimp.
Can you freeze chorizo jambalaya?
Yes, you can store chorizo jambalaya in an airtight container in the freeze for up to 3 months.
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Conclusion:
So, this is the kinda love that sends you back into the kitchen for a second when you were probably full after one helping. It is just good between the chorizo sausage, rotisserie chicken, a medley of vegetables and cajun seasoning. This chorizo jambalaya may just be your next obsession. So, I am sure you will try this recipe and you must be sure to cook this recipe.
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