Chicken & Chorizo JambalayaCourse: BrunchDifficulty: Easy
1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
3 or 4 chorizo – precooked and sliced
1 tbsp Cajun seasoning (Slap Ya Mama or other blend)
3/4 cup long grain rice (white is traditional but can be substituted with brown)
1 large can plum tomato (whole or diced)
1.5 cups chicken stock
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Preheat oven to 400 f. Place chorizo on a baking sheet or in a oven pan and cook until 2/3 done. approx. 15 minutes. Remove from oven and let cool then slice into 1/2 inch pieces.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 3/4 cup long grain rice, add the 1 can of tomatoes and 1.5 cups chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
- Left over jambalaya reheats well in the microwave. If using stovetop add a little more chicken stock and stir constantly so jambalaya doesn’t stick to the pot and burn.
- Jambalaya is both a Cajun and a Creole dish. The differences are subtle, and there’s sometimes confusion or debate over the traditional ingredients required for each. Some say you can tell which is which by looking at a pot of jambalaya. If it has tomatoes (red tint to the sauce) it is Creole – if it is brown and without tomoatoes it’s Cajun. Either way it’s delicious!