Savor the bold and zesty flavors of this Chicken & Chorizo Jambalaya, a classic Creole dish that combines tender chicken, spicy chorizo, and aromatic vegetables in a savory, satisfying one-pot meal. Perfect for any occasion, this dish delivers a hearty and flavorful experience with every bite.
Ingredients
- 1 pound chicken thighs, diced
- 12 ounces chorizo sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Cook the Meats:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and chorizo. Cook until the chicken is browned and the chorizo is slightly crispy, about 5-7 minutes. Remove the meats and set aside. - Sauté Vegetables:
In the same pot, add the onion, bell pepper, and garlic. Cook until the onion is softened, about 5 minutes. - Add Rice and Seasonings:
Stir in the rice, paprika, thyme, cayenne pepper, and bay leaf. Cook for 1-2 minutes until the rice is lightly toasted. - Combine Ingredients:
Return the chicken and chorizo to the pot. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. - Add Peas and Serve:
Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving. - Garnish:
Garnish with fresh parsley and serve hot.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Serving Size: 1 cup
- Calorie Count: 500 kcal per serving
Tips and Variations
- Heat Level: Adjust the cayenne pepper to control the spice level, or add a splash of hot sauce for extra heat.
- Vegetables: Feel free to add other vegetables like celery or okra for more flavor and texture.
- Protein: Swap the chicken for shrimp or sausage for a different twist on this classic dish.
FAQs
- Can I use a different type of rice?
Long-grain rice is preferred for this dish, but you can use other types of rice such as medium-grain or jasmine. Adjust the cooking time as needed. - Can I make this dish ahead of time?
Yes, Jambalaya can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving. - Can I use pre-cooked chorizo?
Yes, you can use pre-cooked chorizo, but be sure to adjust the cooking time accordingly. Add it to the pot after sautéing the vegetables. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stove or in the microwave. - Can I freeze this dish?
Yes, you can freeze Jambalaya. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
Conclusion
This Chicken & Chorizo Jambalaya is a flavorful and satisfying dish that combines the best of Creole cuisine. With its rich spices, tender meat, and hearty rice, it’s perfect for a comforting meal that will impress your family and friends. Enjoy this flavorful dish hot, garnished with fresh parsley for an added touch!
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Chicken & Chorizo Jambalaya
- Total Time: 45 minutes
Description
Enjoy a hearty and flavorful jambalaya with tender chicken, spicy chorizo, and savory rice. This one-pot dish is packed with rich flavors and is perfect for a satisfying meal.
Ingredients
- 1 pound chicken thighs, diced
- 12 ounces chorizo sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1️⃣ Cook the Meats:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and chorizo. Cook until the chicken is browned and the chorizo is slightly crispy, about 5-7 minutes. Remove the meats and set aside.
2️⃣ Sauté Vegetables:
- In the same pot, add the onion, bell pepper, and garlic. Cook until the onion is softened, about 5 minutes.
3️⃣ Add Rice and Seasonings:
- Stir in the rice, paprika, thyme, cayenne pepper, and bay leaf. Cook for 1-2 minutes until the rice is lightly toasted.
4️⃣ Combine Ingredients:
- Return the chicken and chorizo to the pot. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5️⃣ Add Peas and Serve:
- Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.
6️⃣ Garnish:
- Garnish with fresh parsley and serve hot.
Notes
For an extra kick, try adding a splash of hot sauce or a sprinkle of crushed red pepper flakes. This jambalaya is perfect for a hearty, satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 35 minutes