Chicken And Chorizo Jambalaya Recipes

CHICKEN AND CHORIZO JAMBALAYA

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.

CHICKEN & CHORIZO JAMBALAYA

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.

CHICKEN AND CHORIZO JAMBALAYA

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.