Jambalaya with chicken & chorizo (the lazy way)
I’ve cooked a lot of these recipes again but this is deffo in the top 5 of the meal I’ve cooked the most. However I’ve moved away from the original version “Chicken chorizo and prawns“. Not because there’s anything directly wrong with it but I found a quicker/lazier way of doing it.
I have cut out a lot of the steps that other recipes have, supposedly cooking and browning everything separately makes it taste better. I disagree, I’ve tried both and the only thing those extra steps adds is time and dirty dishes imo. My way is faster to make than any other because I cut out those steps and the result is fantastic.
8 servings @ 478 calories per portion.
- 445g (which is what 4 chorizo sausage weight), sliced in half lengthways then in thin-ish slices the other way.
- 1kg chicken thighs, cut in 4 equal sized bits (half and half again)
- 1 bulb worth of of garlic cloves, crushed
- 2 brown onions, chopped
- 2 green capsicum, seeds removed, diced
- 400g long-grain rice, you can use normal white rice too and it’s quicker
- 2 bay leaves
- 800ml tomato tinned chopped tomatoes, 2 tins basically
- 1l chicken stock
- 1 chicken stock cube
- 5 tablespoons smoked paprika
- 1 tablespoons cayenne pepper, optional if you don’t like it spicy add 1 teaspoon or none
- 8 tablespoons cajun spice
- 1 tablespoons oregano
- Once it’s cooked up, before you add rice check if it’s salty enough for you.
- Use a large pot on medium/low heat. The food should never boil, only simmer slightly.
- Add all of the stock, chicken, chorizo, garlic and tomato to a large pot along with all of the spices. I like strong flavours, you may want to add only 1/2 of the spices and taste after the vegetables have been added and it’s boiled up. Then add the rest if not strong flavour enough for you.
- Cooking on medium heat stirring occasionally
- Keep it up until the chicken looks done
- Add the vegetables
- Pour in the rice. As it’s long-grain rice you may need to add a little extra water until the rice is ready. It takes about 15 minutes of additional cooking for it to be finished compared to standard white rice
- Remember to stir from the bottom regularly or it will burn.
Serve straight away. Sour-cream is an option (or plain yoghurt if you want it healthier) to temper the spice.
It’s extremely tasty if I may say so myself.
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