Loading...Chicken & Chorizo Jambalaya
This is seriously one of our most cooked dishes at home. Firstly you can’t get easier than a dish that has all your meats and carbs together and all cooked in the same pan! I would describe Jumbalaya as the Southern American Version of Paella. I cook it exactly like a Paella, with the exception of some extra ingredients such as more tomato puree & spices.
You still get the great flavours that the chorizo adds to it, but with the extra notes of green pepper, thyme, oregano and chilli it just has more flavour! One of the other major differences that makes this more meaty is the use of beef stock instead of the usual chicken or seafood stock that is used in paella. Just like a Paella this recipe can also feature prawns or shrimps…but this is the version we cook repeatedly.
- 1 large chicken breast, cut into large chunks (can also use chicken thighs)
- 1 small chorizo ring, cut into small rings (about 200g)
- 1 tsp spicy smoked paprika
- 1 tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 2 stalks of celery, chopped into small cubes
- ½ green bell pepper, chopped into small cubes
- ½ red pepper, chopped into small cubes
- about 1 tsp fresh thyme (use ½ tsp of dried if you dont have)
- 1 tsp sweet paprika
- ½ tsp dried chilli flakes
- ¼ tsp red chilli powder
- ½ tsp dried oregano
- 250G Risotto Arborio rice or Paella rice
- 250g tomato passata (sieved tomatoes -not the same as tomato puree. If you cant find this just blend the same amount of chopped tinned tomatoes and sieve)
- 5-600 ml beef stock
- MIx the chicken chunks with the dry marinade ingredients until well coated and set aside for 10 minutes
- Heat the paella dish until medium hot, then add 2 tbsp olive oil
- Add the chicken and brown on most sides for 2 minutes
- Add the chorizo and continue to cook for another 2 minutes
- Remove the chicken and chorizo and set aside preserving the paprika and spices infused oil left in the pan
- Reduce the heat to medium and allow the dish to cook a little so that you do not burn the garlic
- Add the garlic and fry for 30 seconds
- Add the fresh thyme, celery, green & red pepper
- Fry for 3-4 minutes until soft
- Add the risotto or paella rice as well 1 tsp paprika, oregano, chilli flakes and chilli powder.
- Mix thoroughly and cook for around 1-2 minutes until the rice begins to turn opaque in the ends.
- Add the cooked chorizo and chicken as well as any juices remaining in the bowl
- Mix well then add the tomato passata
- Cover with beef stock and keep on top of the stove over a low hear stirring occasionally and topping up with stock every 4-5 minutes
- Continue doing this for about 20 minutes
- Then cover with foil and place in a preheated oven at 180 Degrees C.
- Allow to cook in the oven for about 10-15 minutes stirring as and when required and topping up with stock.
- Note. When the rice is nearly cooked, do not add stock but rather just leave to dry out a little (the consistency should be sticky and a little dry rather than runny).
- When nearly cooked add about 1 tbsp olive oil and stir through then leave to cook and become sticky in the corners (about 5 minutes in the oven).
- Serve and Enjoy.
