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Get-ahead chorizo and chicken jambalaya
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Soulful Creole paella bursting with flavor!
Ingredients:
  • 18.20 gm olive oil
  • 2 (about 200g) chorizo, cut diagonally into 1cm slices
  • 400g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 celery sticks, finely chopped
  • 1 brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2.50 gm smoked paprika
  • 1/4-1/2 tsp cayenne pepper
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 410g can chopped tomatoes with paste
  • 400g (2 cups) basmati rice
  • 2 dried bay leaves
  • 62.50 ml chopped fresh curly parsley
  • 3 spring onions (shallots), thinly sliced
  • Crusty bread, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add chorizo and chicken; cook for 5 minutes until browned. Add celery, onion, and capsicum; cook for 10 minutes until onion is soft. Stir in garlic, paprika, and cayenne pepper for 1 minute until aromatic. Season with salt and pepper.
  • Combine the stock, tomato, rice, and bay leaves in a pot and bring it to a boil over high heat. Lower the heat and simmer gently, stirring occasionally, for 20-25 minutes until the rice is tender and has absorbed the liquid.
  • Take the pan off the heat. Garnish with parsley and spring onion. Enjoy with some bread.

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