Bbc Good Food Chicken And Chorizo Jambalaya Recipes

CHICKEN AND CHORIZO JAMBALAYA

Chicken and chorizo jambalaya image

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

Yield Serves 2

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
2 chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces
75g/2½oz chorizo or smoked sausage such as kobanos, sliced
1 small onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 red pepper, thinly sliced
200g tin chopped tomatoes
½ tsp cayenne pepper, or to taste
150g/5½oz basmati rice
200ml/7fl oz chicken stock (made from ½ stock cube)
salt and freshly ground black pepper
handful fresh parsley, finely chopped, optional

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.

CHICKEN & CHORIZO JAMBALAYA

Chicken & chorizo jambalaya image

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

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

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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