Jambalaya means jumbled up. I think. Please don’t shout at me if that isn’t quite right! It’s exactly my kind of cooking. A bit like a paella or a risotto, everything is just thrown together with some rice and all cooked in the same pan. I have seen some Jambalaya recipes where you cook the rice separately, drain it and then add it to the veggies. But, I don’t like this. There’s no liquid really, it’s all very dry and the flavours are all very…separate. My Chicken and Chorizo Jambalaya is wetter.
I cook the rice in stock, with everything else. So, it’s stodgy, quite wet, the rice is super fluffy, and everything is properly jumbled up together. It doesn’t make as attractive a photo. But it tastes perfect.
Chicken and Chorizo Jambalaya was a must for me. I love Chorizo. It’s gorgeous, and I love the juices that come out of it and infuse everything else. I’d happily add chorizo to practically everything.
This Chicken and Chorizo Jambalaya is a fantastic way to use up whatever veggies you’ve got in, I even throw some prawns in it because we had a few little ones left in a bag in the freezer. It’s one of those everything works recipes. It also makes fantastic leftovers if you keep it in the fridge and reheat it slowly in a pan with a little extra water.
I make my Jambalaya in a massive ovenproof dish on the hob, but you could also do it in a big frying pan or saucepan. I do find it works a little better if you can cover it for most of the cooking time though. So, something with a lid. At the same time, you want to take the lid off and stir regularly, so that it doesn’t stick, and you can keep an eye on whether you need more liquid (just add a little water if it starts to dry out before the rice is cooked). I also find the more that you stir, the creamier your rice is.
A fantastic, thrown together family meal!
- Cooking oil – or spray
- 4 Chicken Breasts – Chopped up
- 200 g Chorizo – Sliced
- 1 Red Pepper – Chopped
- 1 Yellow Pepper – Chopped
- 1 Onion – Finely Sliced
- 150 g White Rice
- 150 g Plum Tomatoes
- 500 ml Chicken Stock
- 2 tsp Cajun Seasoning
- 1 tsp Paprika
- 0.5 tsp Cumin
Heat a little oil in a large pan on the hob.
Add the chorizo and cook for 5 minutes until its released oil.
Add the chicken and cook for a further 5 minutes until browned.
Tip in the onions and peppers and stir.
Cook for a further 5 minutes until soft.
Add the rice and fry, stirring constantly for 2 minutes.
Pour in the stock, add the tomatoes and spices and stir together. Add a little extra water to cover if needed.
Bring to the boil, reduce to a simmer, cover and cook for 1 hour, stirring well every 10 minutes or so, adding more water if too dry.