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Chorizo and Chicken Jambalaya

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A delightful bowl of Chorizo and Chicken Jambalaya will hit that sweet spot and the perfect meal you need


  • ½ tbsp olive oil
  • 4 chicken breast fillets, diced
  • 400g cooking chorizo
  • 1 packet of mixed frozen seafood
  • 3 garlic gloves
  • 2 peppers red and yellow
  • 2 celery sticks
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 tsp garlic salt
  • 2 tsp paprika
  • 1 tsp cayenne
  • ½ tsp mustard powder
  • 300g long grain rice
  • 400g chicken stock
  • Fresh parsley leaves
  • Sliced lemon


  • Put a heavy-based casserole dish with a lid on medium-high heat and add olive oil, add chopped chicken breast fry until they start to brown then add chorizo, and let them brown a little too.
  • Set aside, add onions to the oil, and soften them then add garlic, peppers, green chilies, thyme, and oregano and stir through.
  • Return the chicken and chorizo to the pan, add the onion-garlic salt, paprika, cayenne, and mustard powder and pepper.
  • Then add rice, tomatoes and stock, give it a good stir bring it to a boil and let simmer covered for approximately 15 minutes until rice cook through.
  • Give it a good stir every now and then so it doesn’t stick.
  • Add the mixed frozen seafood cook for a few minutes 2 to 3 minutes and garnish with parsley.

Prepared, tried, and tested by All joy’s lovely cooking

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