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
Units
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- 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
