This Chicken and Chorizo Jambalaya is a bold, comforting dish that’s packed with flavour. It’s inspired by the vibrant kitchens of New Orleans. This one-pot wonder brings together smoky chorizo, tender chicken, fragrant rice, and a rich blend of spices for a dish that’s hearty, satisfying, and perfect for busy weeknights or relaxed weekend cooking. It’s the kind of meal that fills your kitchen with irresistible aromas and gathers everyone eagerly around the table.
Equipment
- Sharp knife
- Chopping board
- Saucepan
- Teaspoon
- Tablespoon
- Stirring spoon
Ingredients
- Chicken x 500g
- Chorizo x 80g
- Onion x 1
- Garlic x 2 cloves
- Rice x 200 – 300g
- Chicken or vegetable stock x 600mls
- Onion granules x 1 tsp
- Garlic granules x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1/4 – 1 tsp (depending on how hot you like it)
- Tamari x 2 tbsp
- Salt and pepper to taste
Method
- Peel and slice the onions and set aside.
- Remove the skin from garlic and slice it.
- Using the knife score the skin lengthways down the chorizo and then remove it.
- This is optional but it does make the chorizo a little less calorific.
- Slice the chorizo into half centimetre pieces.
- Next slice the chicken breasts and set to one side.
- Put a large saucepan onto a high heat on the hob and add in the oil.
- Once the pan is hot add in the onions.
- Fry the onions until they start to soften.
- When the onions are soft add in the garlic and fry for about 30 seconds to a minute.
- You may need to turn the heat down at this point and add a little water to stop the food from sticking.
- Put the frying pan onto a high heat and add in the chorizo.
- Fry the chorizo for a few minutes.
- Add in the chicken and cook until they it has coloured.
- Wash the rice through twice in the colander under the cold tap.
- Put the rice into a saucepan and fry for about 30 seconds to a minute.
- Add enough stock to cover the rice and then 2 centimetres above the top of the rice.
- Turn the hob on high and bring the pan to the boil.
- Add in the tamari, onion granules, garlic granules, smoked paprika, cayenne pepper and salt and pepper to taste.
- Once the pan is boiling, turn the heat down to low and leave to simmer until all the water has disappeared.
- At the end of the cooking process you may need to turn the heat up slightly but remember to stir the rice so it doesn’t stick to the bottom.
- Serve onto plates or in bowls with vegetables of your choice and enjoy.
Whether you’re cooking for family, friends, or simply meal-prepping for the week ahead, this Chicken and Chorizo Jambalaya delivers big flavour with minimal fuss. It’s comforting, colourful and guaranteed to become a regular in your recipe rotation. If you give it a try, I’d love to hear how it turns out and don’t forget to share your creations!
Googies Kitchen Life 