Chicken & Chorizo Jambalaya
A spicy, smoky one-pot rice dish packed with chicken, sausage, and colorful peppers. A Cajun party in a pan.
Details
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 cup chorizo sausage, sliced
- 1 onion, diced
- 1 red pepper, diced
- 2 stalks celery, sliced
- 2 cloves garlic, crushed
- 1 tbsp Cajun seasoning
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken stock
- 1.5 cups long-grain rice, rinsed
Instructions
- 1
Heat oil in a large deep pan. Brown chicken and chorizo for 5 minutes. Remove.
- 2
Add onion, pepper, and celery (the 'holy trinity') to pan. Cook until soft.
- 3
Stir in garlic and Cajun spice for 1 minute.
- 4
Add tomatoes, stock, and rice. Stir well.
- 5
Return meat to pan. Bring to boil, then reduce heat to low.
- 6
Cover and simmer for 20-25 minutes until liquid is absorbed and rice is tender.
- 7
Fluff with fork and serve.
About This Recipe
The soul of Louisiana simmers within a pot of Jambalaya, a quintessential Cajun one-dish meal that echoes the rich cultural tapestry of its origins. Born from the resourceful spirit of French, Spanish, and West African culinary traditions in the Bayou, Jambalaya is a masterclass in building layers of robust flavor. This particular rendition, featuring tender chicken and smoky, piquant chorizo, delivers a vibrant "party in a pan." The technique hinges on the sequential sautéing of the "holy trinity" of onion, celery, and bell pepper, followed by browning the meats to develop a deep fond. The crucial step is the rice absorption: once the liquids are added, resist the urge to stir, allowing the grains to steam perfectly and soak up every drop of the seasoned broth, creating that signature fluffy yet cohesive texture. For best results, use a good quality fresh chorizo, which adds both fat and intense flavor, and a long-grain rice that won't clump. While this recipe is a classic, feel free to explore variations like adding shrimp towards the end or experimenting with different peppers. Serve it piping hot, perhaps with a dash of your favorite hot sauce and a simple green salad to cut through the richness.
Tips & Tricks
- • For the best flavor development, allow the chorizo to render some of its fat before adding the chicken, then brown both thoroughly to create a flavorful fond at the bottom of the pot, which will deglaze beautifully with the tomatoes and stock.
- • To lighten the dish or adjust the flavor profile, swap the chorizo for andouille sausage for a different kind of smoky spice, or include shrimp or crawfish added during the last 10 minutes of cooking.
- • Jambalaya can be made ahead and reheats wonderfully; store leftovers in an airtight container in the refrigerator for up to 3 days, gently reheating on the stovetop with a splash of chicken stock to restore moisture.
- • Enhance the Cajun experience by serving this Jambalaya with a sprinkle of fresh chopped parsley or green onions, alongside a side of crusty cornbread and a vibrant coleslaw to balance the rich, spicy flavors.
Nutrition Facts
Per serving (approximate)