One-Pot Cajun Chicken and Chorizo Jambalaya Recipe
My take on cajun Jambalaya combines chicken thighs and smoked Spanish chorizo sausage with rice and a glorious spice mix, it all cooks in one pot whilst it takes an hour to cook, it is very easy!
Servings 2 Servings
Calories 722kcal
Ingredients
- 250 g Chicken Thighs (Skinless and Boneless) 9oz
- 100 g Cured Chorizo Sausage 4oz
- 1 Small Onion 75g
- 1 Large Celery Stick 75g
- 1 Small Green Pepper
- 150 g Long Grain Rice ¾ Cup
- 200 g Tin of Crushed Tomatoes 7oz
- 375 ml Chicken Stock 1½ Cups
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- ½ tablespoon Cooking Oil
- 3-4 Spring Onions For Garnish
For the Cajun Seasoning:
- 1 teaspoon Sweet Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Granules
- ½ teaspoon Onion Granules
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ¾ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon White Pepper
- ⅛ teaspoon Dried Chilli Flakes
Instructions
- Trim and cut your chicken into bite-sized pieces.
- Cut the chorizo sausage into rounds approximately 3-5mm (⅛-¼") thick.
- Peel the onion, cut it in half and chop it into a 5mm (¼") dice.
- Wash the celery and cut it into a dice the same size as the onion.
- Cut the pepper in half, remove the seeds and stem, then chop it into the same sized dice as the onion and celery.
- Thinly slice the spring onions.
- Mix together all of the ingredients for the Cajun seasoning.
- Heat a 25cm or 10" frying pan over a medium heat and when it is hot, add the oil, followed by the chicken and chorizo, cook for 3-5 minutes or until the oils from the chorizo begin to leach from the sausage. Then remove with a slotted spoon, leaving the oils in the pan.
- Return the pan to a medium heat, add the onion, celery and green pepper and sweat these down for 10 minutes, stirring occasionally. You do not want to add any colour to the vegetables here, so if they begin to go golden, reduce the heat a little.
- Sprinkle over the rice and the Cajun seasoning and stir for 1 minute.
- Pour in the chicken stock, tinned tomatoes and Worcestershire sauce, then add the bay leaf and stir.
- Add the chicken and chorizo to the pan, reduce the heat to low, add a lid and cook gently until the rice has absorbed all of the liquid. Give the pan a stir after 12-13 minutes; this will take around 22-25 minutes in total.
- Remove from the heat, rest for 5 minutes, then fluff up the rice, sprinkle with the spring onions and serve.
Video
Nutrition
Serving: 1 | Calories: 722kcal | Carbohydrates: 57g | Protein: 52g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 212mg | Sodium: 2554mg | Fiber: 6g | Sugar: 14g
