Chicken And Chorizo Jambalaya Recipes
CHICKEN AND CHORIZO JAMBALAYA
Chicken and chorizo jambalaya with a touch of cajun seasoning, a hearty midweek meal that can be on the table in about half an hour or so, and it's all cooked in one pot. Quick and easy to make, and big on flavours, this is the kind of meal that would be fit for king.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat up one tablespoon of oil in a pan, cut the chicken into small chunks, season with salt and pepper, and fry until cooked through.
- Remove from the pan and set aside.
- Add the other tablespoon of oil, and gently fry the onions until transluscent.
- Peel and chop the garlic, and chop the red pepper.
- Add them to the pan together with the chorizo and fry for a further 2-3 minutes.
- Add the chicken back to the pan, then add the seasoning and chopped tomatoes.
- Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.
- Add the rice and chicken stock/broth and leave to cook on a medium heat with a lid on until the liquid is absorbed and the rice is cooked.
- Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.
- Garnish with fresh parsley.
Nutrition Facts : Calories 561 kcal, Carbohydrate 46 g, Protein 39 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 106 mg, Sodium 1004 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
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