Chicken 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 CHORIZO JAMBALAYA

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions, peppers and chorizo to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender.
• Add all remaining ingredients except chicken and celery; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Stir in chicken and celery; cook 10 min. or until rice is tender.
• Crumble bacon; sprinkle over chicken mixture.