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Chicken and chorizo jambalaya! This easy one pot rice and other yummy protein goodies recipe make an easy and enjoyable weeknight dinner that the whole family would love.
It is delicious, hearty, comforting, and ready under 40 minutes. If you love my one pot rice and chicken recipe then you will definitely love today's recipe. Let's make dinner!
Cajun chicken and chorizo Jambalaya recipe
This jambalaya recipe is a fusion of British and southern American to create an exciting twist to the traditional Jambalaya recipe. I already have an instant pot version and it comes together more quickly than using the stovetop. Do make sure to check it out.
Jambalaya is similar to Jollof rice without the extra protein and veggies they are both cooked in a rich tomato sauce. The difference is that proteins are added to Jambalaya such as chicken, sausage and sometimes prawns to make it a complete dish. It also have vegetables which also helps enhance the bold and delicious flavor,
You will love this recipe because it's full of flavor and packed with lots of juicy ingredients. The combination of smoky chorizo, succulent chicken, and sweet peppers is heavenly. It is perfect for any day of the week or special occasion and is sure to become a family favorite. It is also great for meal prep!
Related recipes: instant pot jambalaya, creamy Cajun chicken pasta and creamy Cajun chicken.
Chicken and chorizo Jambalaya ingredients
While the ingredients for this recipe may seem exhaustive, it is really simple to put together. Here are the ingredients you would need to make Cajun chicken and chorizo jambalaya at home.
Rice: I used basmati golden sella as it's my favorite type of rice to use. However, you can use long grain white rice for this recipe. I wouldn't recommend brown rice for this recipe as it takes longer to cook and that may result in you overcooking the other components of the dish.
Chorizo: I used Spanish chorizo to give it more flavor. However, you can use any kind depending on what is available near you. Smoked sausages such as andouille or kielbasa can also be used for this recipe, check my chicken bog recipe or my instant pot jambalaya for inspiration.
Chicken: I used boneless skinless chicken breast but you can use boneless chicken thighs for this for more flavor.
Bell peppers: I used a combination of red and green bell peppers.
Celery: this is a must for a traditional jambalaya as it helps build flavor base for the dish, omit if you don't like celery or can't find it easily.
Onions
Garlic
Chopped tomatoes: I used fire-roasted tomatoes for a smoky flavor but regular ones would work as well.
Chicken stock
Olive oil
Oregano
Cajun seasoning: this could be homemade or store-bought. If using store-bought, make sure to check the ingredients label and avoid using one that is packed with salt. The more natural the ingredients the better.
Green onions
Red pepper flakes
Salt and black pepper
How to make Cajun chicken and chorizo jambalaya
Prep the ingredients; remove the chorizo from the casing and slice into about 1 pound coin rounds. Deseed the bell peppers and dice them into uniform pieces. Peel and dice the onions, chop the garlic, rinse and drain the rice then set aside.
In a large pot or Dutch oven, heat up some olive oil over medium high heat. Add the chorizo rounds to the pan and cook until they are golden brown, about 2-3 minutes. Remove them from the cooking pan and set them aside on a plate lined with paper towels.
Add the chopped onions, celery, and bell peppers and saute until softened and fragrant, add the chopped garlic and saute for another 30 seconds followed by the diced chicken breast pieces. Stir and cook until white and no longer pink.
Stir in the tomato paste to the softened veggies, then season with oregano, Cajun seasoning, red pepper flakes, salt and pepper then stir to combine.
Pour the chopped tomatoes and stir to combine, stir in the washed rice and cover with the chicken stock and stir to combine.
Return the cooked chorizo back into the pot and bring it to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes or until all the liquid has been absorbed and the rice is flavourful cooked, and tender. You will need to check on the rice and stir occasionally to make sure that they cook evenly. Add more water or stock if need be.
Carefully remove the lid and stir to fluff the rice, garnish with green onions, and stir to combine. Serve and enjoy!!!
How to store and reheat
Jambalaya makes a great meal prep option, it will last in the fridge for up to 4 days. Store it in an airtight container and microwave it when ready to eat.
You can also freeze this dish and reheat it when needed, it can be microwaved directly from frozen or when thawed.
More easy one pot recipes you should try next
Instant pot chicken thighs and rice
Easy rigatoni bologenese
Crustless chicken pot pie
Instant pot rice and beans
Mushroom rice
One pot chicken and rice with mushrooms
Instant pot chicken pasta
Chicken and Chorizo Jambalaya
Ajoke
Cajun chicken and chorizo jambalaya! This easy one pot rice and other yummy protein goodies recipe make an easy and enjoyable weeknight dinner that the whole family would love. It is delicious, hearty, comforting, and ready under 40 minutes. If you love my one pot rice and chicken recipe then you will definitely love today's recipe. Let's make dinner
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner
Cuisine American, British
Servings 6
Calories 493 kcal
Ingredients
- 1 ½ cups rice I used golden sella basmati rice
- 250 g chorizo
- 400 g chicken breast about 400g
- 2 large bell peppers
- 1 celery stalk about ¾ cup
- 1 cup onions
- 1 Tablespoon garlic
- 400 g chopped tomatoes
- 2 Tablespoons tomato paste
- 3 cups Chicken stock with additional ½ cup to top up if needed
- 2 Tablespoons olive oil
- ½ Tablespoon oregano
- 1 Tablespoon Cajun seasoning
- 1 cup green onions or as needed
- 1 teaspoon red pepper flakes
- Salt and black pepper
Instructions
Prep the ingredients; remove the chorizo from the casing and slice it into about 1- pound coin rounds. Deseed the bell peppers and dice them into uniform pieces. Peel and dice the onions, chop the garlic, and celery, rinse and drain the rice then set aside.
In a large pot or Dutch oven, heat up some olive oil over medium high heat. Add the chorizo rounds to the pan and cook until they are golden brown, about 2-3 minutes. Remove them from the cooking pan and set them aside on a plate lined with paper towels.
250 g chorizo
Add the chopped onions, celery, and bell peppers and saute until softened and fragrant, add the chopped garlic and saute for another 30 seconds followed by the diced chicken breast pieces. Stir and cook until white and no longer pink.
1 celery stalk, 1 cup onions, 2 large bell peppers
Stir in the tomato paste to the softened veggies, then season with oregano, Cajun seasoning, red pepper flakes, salt and pepper then stir to combine.
½ Tablespoon oregano, 1 Tablespoon Cajun seasoning, 1 teaspoon red pepper flakes, Salt and black pepper, 2 Tablespoons tomato paste
Pour the chopped tomatoes and stir to combine, stir in the washed rice and cover with the chicken stock and stir to combine.
1 ½ cups rice, 400 g chopped tomatoes, 3 cups Chicken stock
Return the cooked chorizo back into the pot and bring it to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes or until all the liquid has been absorbed and the rice is flavourful cooked, and tender. You will need to check on the rice and stir occasionally to make sure that they cook evenly. Add more water or stock if need be.
250 g chorizo
Carefully remove the lid and stir to fluff the rice, garnish with green onions, and stir to combine. Serve and enjoy!!!
Nutrition
Calories: 493kcalCarbohydrates: 51gProtein: 29gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 72mgSodium: 307mgPotassium: 806mgFiber: 4gSugar: 7gVitamin A: 2735IUVitamin C: 65mgCalcium: 51mgIron: 3mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circ*mstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword chicken and chorizo jambalaya
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There you have it, a simple one-pot rice recipe for dinner that you can make at home in 5 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
About Ajoke
Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience
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Comments
Katie says
Will definitely be making. Can I ask what pot you are using?? Thank you!Reply
