Easy Chicken and Chorizo Jambalaya

An epicurean adventure to: The United States of America

The heartiest of one-pot wonders – Chicken and Chorizo Jambalaya!

It's a go-to in our home, packed with all the best of the good stuff and you can bet on clean plates all around!

This Louisiana staple combines the robustness of three proteins; chorizo, chicken and shrimp, alongside a whole array of veggies and even a touch of optional pineapple.

Our rendition weaves together both Creole and Cajun jambalaya traditions: We pay homage to Creole influences by adding tomatoes and giving the dish Cajun flair with their famous signature spices.

And of course, let's not forget the essential holy trinity of jambalaya: Onion, bell pepper and celery!

Don't let the seemingly long list of ingredients intimidate you - this dish is surprisingly simple to make once you have everything ready.

Fast Facts - The United States

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Chicken

You can opt for either skinless, boneless chicken breasts or chicken thighs, depending on your preference for white or dark meat. Simply dice them into bite-sized chunks.

Spanish Chorizo sausage

Be sure to get a ring of chorizo rather than thinly sliced chorizo meant for sandwiches.

We'll dice the ring into pound coin-shaped discs, approximately 5mm (0.2") thick.

You can swap the chorizo for Andouille sausage, Kielbasa or a type of smoked sausage.

The rice

We stick to the classic option for Jambalaya - white, long grain rice. Basmati is also a good choice!

Be sure to take the extra step of rinsing and draining the rice before adding it to the pot to remove extra starch and impurities.

Time-saving tip: If you're in a hurry, consider using microwave rice or pre-cooked rice. Add only half the stock if you're going this route. Even with pre-cooked rice, allow the dish to simmer for at least 15 minutes to ensure all the flavours meld together perfectly.

We advise against using brown rice since it has a longer cooking time. This could result in the other ingredients overcooking before the brown rice is fully ready.

Shop-bought Cajun spice

For convenience, we opt for a store-bought pre-mixed Cajun spice. However, feel free to create your mix if you prefer a homemade touch!

Adjust the amount to your liking. We find that adding one and a half tablespoons of Cajun spice provides a mild simmer, but this may depend on the brand you use.

Optional extras

Peas - Peas are a perfect fit for chicken Jambalaya, adding sweetness and extra veggies to the mix.

Pineapple chunks - Pineapple chunks bring a sweet and tropical twist to the dish and we absolutely love it! Canned pineapple works perfectly.

Step-by-step instructions

1. Prepare the ingredients by slicing the chorizo into rings, cutting the chicken into bite-sized chunks, dicing the onion, celery, red and green bell peppers and thoroughly rinsing and draining the rice. Also, prepare the chicken stock using two stock cubes.

2. Heat the oil (olive oil or sunflower oil etc) over medium heat and fry the chorizo rings until they release their colour and flavour into the oil, becoming slightly crisp around the edges. Approximately 2 minutes. Remove the chorizo from the oil and set aside.

3. Add the chicken cubes to the oil and sauté until light golden brown and cooked through. Around 6-8 minutes. Be careful not to overcook. Remove the chicken from the oil and set aside.

4. Add the chopped onions and celery, cooking for 3-4 minutes until slightly softened and showing a bit of colour.

5. To the onion and celery mixture, add the diced red and green pepper, garlic paste (or chopped garlic cloves), Cajun spice and smoked paprika. Sauté for an additional 3-4 minutes.

6. Next, return the cooked chorizo and chicken to the pot, then add the white rice, chopped tomatoes and chicken broth.

7. Give everything a good stir, ensuring to scrape the bottom of the pot to loosen any bits stuck to the bottom.

8. Bring it up to a gentle simmer, then tightly place the lid on. Reduce the heat to its lowest setting and let it cook for 40 minutes until the rice is done and most of the liquid has evaporated. Check the water level regularly and give it a quick stir to ensure it's not sticking. Add more water or stock if needed.
   
   Test for seasoning and add more if needed.
   
   Very important note: It's crucial to keep an eye on the Jambalaya during this time.
   
   Cooking times may vary depending on the size and type of pot you use, how well the lid fits and even the type or brand of rice you choose.
   
   A thinner pot base may result in more direct heat and a higher risk of burning.
   
   If the lid doesn't fit tightly enough, too much steam may escape, requiring you to add more liquid as needed.
   
   If you find the heat is too high even at the lowest setting, consider moving the pot to a smaller burner on the stove.

9. Lastly, add the prawns and optional peas and pineapple chunks. Stir it into the Jambalaya and place the lid back on. Cook for a further 5 minutes and then switch off the heat. Without removing the lid, allow the Jambalaya to rest for 5-10 minutes off the heat before serving.

10. Serve with thinly sliced spring onions (green onions) and a squeeze of lemon or lime juice.

Serving suggestions

• Crusty bread or baguette.

• Salads like this nectarine salad or this simple Jerusalem salad.

• Coleslaw.

• Steam or roasted vegetables.

• Avocado slices.

• Sour cream.

• Hot sauce or salsa for an extra kick.

• Grilled or roasted corn on the cob.

• Cornbread.

• Lemon wedges.

Storage, reheating and freezing

Storage

Once the Chicken and Chorizo Jambalaya has cooled to room temperature, transfer any leftovers to an airtight container and promptly place it in the fridge. It can be stored in the fridge for up to 3-4 days.

Reheating

To reheat, use a microwave-safe dish or stovetop. Microwave in intervals, stirring between each, until the dish is evenly heated. Alternatively, warm it gently on the stovetop, adding a splash of water or stock to maintain moisture.

Freezing

Chicken and Chorizo Jambalaya can be frozen for longer storage. Allow it to cool completely before transferring to a freezer-safe container or resealable plastic bag. Ensure it is well-sealed to prevent freezer burn. Frozen Jambalaya can be stored for up to 2-3 months. Thaw in the fridge overnight before reheating.

More one-pot recipes

Creamy butter bean curry

Easy mince and dumplings

Nepalese chicken curry

Chicken pasanda curry

Beef Trinchado

Beef curry with coconut milk