Description
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A flavorful and hearty dish full of savory chicken, spicy chorizo, and fragrant rice. This one-pot jambalaya is seasoned with smoked paprika, cayenne pepper, and aromatic herbs, making it a perfect meal for any occasion. Simple, delicious, and packed with flavor!
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 lb chorizo, sliced
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 lb chicken breast, diced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the onion, red and green bell peppers, and garlic. Cook until softened, about 5-7 minutes.
- Stir in the rice, smoked paprika, dried oregano, and cayenne pepper. Cook for an additional 2 minutes to toast the rice and release the spices’ aromas.
- Add the chorizo slices and cook, stirring occasionally, until the chorizo is browned and slightly crispy.
- Pour in the chicken broth and diced tomatoes, then bring the mixture to a simmer.
- Add the diced chicken, and season with salt and pepper. Stir to combine, then cover and cook for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let the jambalaya rest, covered, for 5 minutes before fluffing the rice with a fork.
- Serve hot, garnished with chopped parsley.
Notes
- For a spicier dish, you can increase the cayenne pepper or add some diced jalapeños to the mix.
- This recipe can be made with different proteins, such as shrimp or sausage, to suit your preferences.
- If you prefer a thicker jambalaya, you can reduce the amount of chicken broth slightly or let it cook a bit longer uncovered at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes