Chicken and Chorizo Jambalaya
Cajun chicken and chorizo jambalaya! This easy one pot rice and other yummy protein goodies recipe make an easy and enjoyable weeknight dinner that the whole family would love. It is delicious, hearty, comforting, and ready under 40 minutes. If you love my one pot rice and chicken recipe then you will definitely love today's recipe. Let's make dinner
Ingredients
- 1 ½ cups rice I used golden sella basmati rice
- 250 g chorizo
- 400 g chicken breast about 400g
- 2 large bell peppers
- 1 celery stalk about ¾ cup
- 1 cup onions
- 1 Tablespoon garlic
- 400 g chopped tomatoes
- 2 Tablespoons tomato paste
- 3 cups Chicken stock with additional ½ cup to top up if needed
- 2 Tablespoons olive oil
- ½ Tablespoon oregano
- 1 Tablespoon Cajun seasoning
- 1 cup green onions or as needed
- 1 teaspoon red pepper flakes
- Salt and black pepper
Instructions
- Prep the ingredients; remove the chorizo from the casing and slice it into about 1- pound coin rounds. Deseed the bell peppers and dice them into uniform pieces. Peel and dice the onions, chop the garlic, and celery, rinse and drain the rice then set aside.
- In a large pot or Dutch oven, heat up some olive oil over medium high heat. Add the chorizo rounds to the pan and cook until they are golden brown, about 2-3 minutes. Remove them from the cooking pan and set them aside on a plate lined with paper towels.250 g chorizo
- Add the chopped onions, celery, and bell peppers and saute until softened and fragrant, add the chopped garlic and saute for another 30 seconds followed by the diced chicken breast pieces. Stir and cook until white and no longer pink.1 celery stalk, 1 cup onions, 2 large bell peppers
- Stir in the tomato paste to the softened veggies, then season with oregano, Cajun seasoning, red pepper flakes, salt and pepper then stir to combine.½ Tablespoon oregano, 1 Tablespoon Cajun seasoning, 1 teaspoon red pepper flakes, Salt and black pepper, 2 Tablespoons tomato paste
- Pour the chopped tomatoes and stir to combine, stir in the washed rice and cover with the chicken stock and stir to combine.1 ½ cups rice, 400 g chopped tomatoes, 3 cups Chicken stock
- Return the cooked chorizo back into the pot and bring it to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes or until all the liquid has been absorbed and the rice is flavourful cooked, and tender. You will need to check on the rice and stir occasionally to make sure that they cook evenly. Add more water or stock if need be.250 g chorizo
- Carefully remove the lid and stir to fluff the rice, garnish with green onions, and stir to combine. Serve and enjoy!!!
Nutrition
Calories: 493kcalCarbohydrates: 51gProtein: 29gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 72mgSodium: 307mgPotassium: 806mgFiber: 4gSugar: 7gVitamin A: 2735IUVitamin C: 65mgCalcium: 51mgIron: 3mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!