Ingredients
2 tbsp olive oil
2 chicken breasts (or thighs), diced
150g chorizo, sliced (about 5.3 oz)
1 large onion, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (optional for extra heat)
300g long grain rice (about 1 ½ cups)
1 can (400g) diced tomatoes (about 14 oz)
750ml chicken stock (about 3 cups)
2 spring onions, chopped (for garnish)
½ tsp cayenne pepper (optional for extra heat)
300g long grain rice (about 1 ½ cups)
1 can (400g) diced tomatoes (about 14 oz)
750ml chicken stock (about 3 cups)
2 spring onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Lemon wedges, for serving
Execution
Heat the Oil:
In a large, deep pan or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until browned on all sides. Remove from the pan and set aside.
Cook the Chorizo:
Add the sliced chorizo to the same pan and cook for about 3-4 minutes until it releases its oil and turns golden. Transfer the chorizo to the same plate as the chicken.
Sauté the Vegetables:
In the remaining oil, add the chopped onion, red and green bell peppers, and garlic. Sauté for about 5 minutes until softened and fragrant.
Add the Spices:
Stir in the smoked paprika, dried oregano, and cayenne pepper if using. Cook for 1-2 minutes to let the spices bloom and become aromatic.
Add the Rice:
Add the rice to the pan and stir to coat it in the spices and oil. Let it cook for 1-2 minutes until it begins to turn translucent.
Stir in Tomatoes & Stock:
Pour in the diced tomatoes and chicken stock, then return the chicken and chorizo to the pan. Stir everything together and bring to a simmer.
Simmer the Jambalaya:
Cover the pan and reduce the heat to low. Let it cook for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed. If needed, add a little more stock or water to prevent sticking.
Season & Garnish:
Taste and adjust seasoning with salt and pepper. Garnish with chopped spring onions and parsley for a fresh finish.
Serve:
Serve the jambalaya with lemon wedges on the side for a zesty squeeze of citrus.
Additional tips
- Add Seafood: For a more traditional Louisiana-style jambalaya, throw in some shrimp in the last 5 minutes of cooking. They’ll cook perfectly in the residual heat.
- Vegetarian Option: Swap out the chicken and chorizo for plant-based sausages or extra veggies like zucchini and mushrooms. You can also add beans for added protein.
- Heat Level: Adjust the cayenne pepper to suit your spice tolerance. You can also add hot sauce at the end for an extra kick.
- Rice Texture: For a creamier texture, stir in ¼ cup of tomato paste when adding the rice, or cook the rice a bit longer with more stock.
