Chicken 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
CHICKEN AND CHORIZO JAMBALAYA
A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day.
Provided by Rebecca Sargent
Categories Main course
Yield Serves 2
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes.
- Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.
- Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes.
- Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using.
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CHORIZO CHICKEN JAMBALAYA - BUDGET BYTES
From budgetbytes.com
Estimated Reading Time 6 mins
- Cut the chicken thighs into small, one inch chunks. Add the vegetable oil to a large pot along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing). Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 7-10 minutes). Drain off the excess fat. Add the frozen, chopped onion, celery, and bell pepper mix. Stir to combine and heat through (about 1-2 minutes).
- Add the tomato paste and dry rice to the pot. Stir and cook for about two minutes. You should hear the rice crackling and popping as it cooks. This toasts the rice and caramelizes the tomato paste for more flavor. It's okay if it begins to coat the bottom of the pot, but don't let it burn.
- Add the chicken broth and diced tomatoes (with juices) to the pot. Stir to combine and dissolve anything stuck to the bottom of the pot. Finally, add the bay leaf, cumin, smoked paprika, and oregano. Stir once more, place a lid on the pot, and turn the heat up to high. As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam.
- Remove the lid and fluff the jambalaya. If you see the bay leaf, remove it. Serve hot topped with sliced green onion.
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Cuisine AmericanCategory One Pot Dish
- Dice your halloumi into 3cm chunks. Slice your chorizo into lengths, then cut in half and slice into half moons.
- Heat a large pan with a lid over a medium-high heat with a little olive oil. Tip in your cubes of halloumi and fry for a few minutes until the cubes are golden on all sides. Remove all the halloumi from the pan and set aside until later.
- Add your chopped chorizo to the same pan. Fry for a few mins until crispy. Remove a third of the chorizo from the pan and set aside until later.
ROTISSERIE CHICKEN AND CHORIZO JAMBALAYA - THE …
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4.5/5 Estimated Reading Time 2 mins
- Add the chorizo, onion, and bacon fat to a large skillet over medium-high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery stalks and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.
- Add all the remaining ingredients and bring the skillet to a boil. Reduce the heat to low, stir the pot one more time, and then cover it with a tight-fitting lid. Cook for 20 minutes then check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.
CHICKEN, CHORIZO & PRAWN JAMBALAYA - BEST RECIPES UK
From bestrecipesuk.com
Estimated Reading Time 1 min
- Heat a large frying pan until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over. Remove from the pan with a slotted spoon and set aside.
- Add the chicken to the pan and cook for 6-8 minutes until golden all over. Remove from the pan with a slotted spoon and set aside.
- Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.
CHICKEN, CHORIZO & PRAWN JAMBALAYA - THE FREE FROM …
From freefromfoodie.com
Estimated Reading Time 3 mins
- Fry off for a few minutes and then add in the chopped chicken breast and cajun seasoning and salt and pepper.
CHICKEN, CHORIZO AND PRAWN JAMBALAYA - NICKY'S …
From kitchensanctuary.com
- Heat the olive oil in a large casserole pan, add in the onions, celery and a pinch of salt. Cook on a low heat for about 5 minutes until the onions have softened.
- Add in the garlic and continue to cook for another minute, then add in the chicken and cook (giving it the occasional stir) for about 5 mins until the chicken is sealed.
- Add in the chorizo and cook for another couple of minutes, then add in the red peppers, cook for another minute before adding the rice.
- Given the rice a stir and add in the Cajun spice, paprika and tomato puree. Stir together until everything is coated in the spices.
ONE POT CHICKEN CHORIZO JAMBALAYA | BAKE TO THE ROOTS
From baketotheroots.de
- Wash, dry, and clean the chicken. If you use chicken breast cut it into bite-size pieces. Set aside. Peel and dice the onion, wash, dry, and cut the pepper into thin slices. Peel the garlic and dice finely. Cut the chorizo into not too thin slices. Set all aside.
- Heat up a large frying pan or pot with some olive oil. Add the chicken in two portions and fry until golden brown from all sides. Remove the first portion and place in a bowl and repeat with the second portion of the chicken. Remove the chicken when nicely browned.
- Add some more oil to the pan/pot. Add the diced onion and fry until soft and slightly browned. Add the sliced pepper, diced garlic, and sliced chorizo. Add the cajun seasoning. Stir and cook for about 5-6 minutes until everything is browned and fragrant. Add the chicken, uncooked rice, tomatoes, and chicken stock, reduce the heat to medium-low, cover the pan/pot and let simmer for 20-25 minutes until everything is cooked (stir from time to time so nothing will burn) and most of the liquid is gone.
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