Description
Savory chicken & chorizo jambalaya brings Louisiana’s bold culinary spirit to dinner tables with spicy, soulful flavors. Hearty rice, tender meat, and zesty seasonings promise a delicious journey through Southern comfort that satisfies you completely.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken thighs, diced
- 12 ounces (340 grams) chorizo sausage, sliced
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
Dry Ingredients and Seasonings:
- 1 cup long-grain rice
- 1 can (14.5 ounces/411 grams) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Warm a spacious cooking vessel over medium heat, coating the bottom with olive oil until it shimmers slightly.
- Introduce diced chicken and chorizo into the heated oil, allowing them to sizzle and develop a golden-brown exterior, approximately 5-7 minutes.
- Carefully transfer the browned meats to a separate plate, preserving their caramelized essence for later incorporation.
- In the same pot, sauté diced onions, bell peppers, and celery until they become translucent and fragrant, releasing their aromatic qualities.
- Sprinkle minced garlic into the vegetable mixture, stirring quickly to prevent burning and enhance the depth of flavor.
- Add long-grain rice, stirring to coat each grain with the seasoned oil and vegetable remnants, creating a rich foundation.
- Pour in diced tomatoes, chicken broth, and Cajun seasoning, stirring to combine all ingredients thoroughly.
- Return the reserved chicken and chorizo to the pot, gently nestling them into the liquid and rice mixture.
- Cover the pot and reduce heat to low, allowing the jambalaya to simmer for 18-20 minutes until rice absorbs the liquid and becomes tender.
- Remove from heat, let rest for 5 minutes, then fluff the rice and mix ingredients before serving hot.
Notes
- Choose spicy or mild chorizo based on your heat preference, balancing the overall flavor profile of the jambalaya.
- Pat chicken dry before cooking to ensure a perfect golden-brown sear and prevent steaming instead of browning.
- Swap chicken for shrimp or tofu to create alternative protein versions that suit different dietary needs.
- Use a cast-iron skillet or heavy-bottomed pot to distribute heat evenly and develop deeper caramelization on meats.
- Prep Time: 0 minutes
- Cook Time: 5-7 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg