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Chorizo and Chicken Jambalaya (Easy One-Pot Dinner with Seafood)
Chorizo and Chicken Jambalaya is smoky, spicy, and filled with rich flavors in every bite. This one-pot dinner is the kind of meal that makes weeknights feel special.
When you need a big, satisfying dinner that brings bold flavors to the table, this Chorizo and Chicken Jambalaya is the way to go. It’s a one-pot wonder that’s smoky, a little spicy, and super comforting.
Why You’ll Love and Enjoy Chorizo and Chicken Jambalaya
- One-pot meal = less cleanup
- Loaded with protein from chicken, chorizo, and seafood
- Big, bold flavors that keep you coming back for seconds
- Easy enough for a weeknight, but tasty enough to serve guests
Chorizo and Chicken Jambalaya is rich, filling, and full of bold spices. A true one-pot wonder.
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Chorizo and Chicken Jambalaya
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings depending on size 1x
- Category: Everyday Cooking
- Method: Easy
Description
Smoky chorizo, juicy chicken, and tender rice make this jambalaya unforgettable. It’s the kind of dinner that feels both rustic and special.
Ingredients
- 1/2 tbsp olive oil
- 4 chicken breast fillets, diced
- 400 g cooking chorizo, sliced
- 1 packet mixed frozen seafood (shrimp, mussels, squid mix works great)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers (red and yellow), chopped
- 2 celery sticks, diced
- 1 green chili (optional, for heat), chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp garlic salt
- 2 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1/2 tsp mustard powder
- 300 g long-grain rice
- 1 can of chopped tomatoes (400 g)
- 400 ml chicken stock (plus extra if rice needs it)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat a heavy casserole dish or deep pan over medium-high heat.
- Add olive oil and the diced chicken.
- Cook until it just starts to brown, then toss in the chorizo slices.
- Let everything get a bit golden and flavorful, then remove from the pan and set aside.
- In the same pan, add the onion and cook until softened.
- Stir in the garlic, peppers, celery, and green chili if using.
- Sprinkle over the thyme and oregano and stir until fragrant.
- Return the chicken and chorizo to the pan.
- Add the garlic salt, paprika, cayenne, mustard powder, and black pepper. Stir well so the spices coat everything nicely.
- Stir in the rice, chopped tomatoes, and chicken stock.
- Bring it up to a boil, then reduce to a simmer.
- Cover and cook for 15 minutes, stirring occasionally so the rice doesn’t stick.
- If the rice looks too dry, splash in a bit more stock.
- Add the frozen seafood mix and cook for another 3–4 minutes, just until the seafood is heated through and tender.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
Prepared, tried, and tested by Joy
Chorizo and Chicken Jambalaya brings together smoky spices and hearty ingredients in one pot. It’s the perfect mix of comfort and flavor.
Chorizo and Chicken Jambalaya is a smoky, hearty, and flavorful one-pot meal that transforms simple ingredients into something special. With chicken, chorizo, peppers, and seafood all in one dish, it’s a bold dinner that satisfies every craving and makes weeknight cooking feel effortless.
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