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  • Chorizo & Chicken Jambalaya

    1 vote
    Chorizo & Chicken Jambalaya
    Prep: 5 min Cook: 20 min Servings: 4
    by Brett Ede
    197 recipes
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    Ingredients

    • olive oil
    • 2 chorizo, sliced & then halved
    • 1 large onion, chopped
    • 1 large red capsicum, cored, seeded & diced
    • 2 celery stalks, diced
    • 2 garlic cloves, crushed
    • 1 heaped tbsp chilli paste
    • 500 gm chicken thigh fillets, diced
    • sea salt & freshly ground pepper
    • 3 cups long grain rice
    • 1½ litres chicken stock
    • Tabasco
    • 4 spring (green) onions, chopped

    Directions

    1. Heat a little oil in a large heavy-bottomed pan and gently sauté the chorizo until just coloured. Remove.
    2. Then add a little fresh oil to the pan, if needed, with the onion, capsicum, celery and garlic. Stir well and gently sauté until lightly coloured.
    3. Add the chilli paste and briefly cook to toast the spices, continually stirring.
    4. Then add the chicken with seasonings and toss to seal.
    5. Return the chorizo, together with the rice and toss to coat well.
    6. Add 1 litre stock and Tabasco to taste. Stir and bring to the boil. Then reduce the heat, cover and gently simmer for about 20 mins until the rice is tender – DON’T STIR, unless you need to add more stock. Remove from the heat and set aside for a few minutes. Taste for seasoning.
    7. Stir through the spring onions and serve with the Tabasco bottle on the side.

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